Determine methods of applying sound management practices to the various areas of recreational foodservice. Demonstrate and understanding of an annual budget including the elements of forecasting sales and operating costs for recreational foodservice and the application of a cost control process. Recognize the legal obligations of a recreational foodservice establishment to provide and maintain a safe and sanitary environment. Recognize the components necessary to establish a risk management program, and training and orientation program. Understand the structures of concessions organization, event planning, vending management and catering management in relation to recreational foodservice.
Students are responsible for readings assigned by the instructor.
At various times, the class will be given brief written assignments to be completed as homework. The final exam will be comprehensive. The paper will be evaluated on content, style, references and grammar. Every three weeks each student will be responsible for handing in a written critique and personal reaction of an article from a foodservice journal. The articles must focus on the recreational foodservice subject.