Introduction to the organization and administration of food service systems. Recommended for non-majors. The purpose of this course is to present to the students information regarding managerial procedures and techniques of foodservice systems. Overview of hospitality service industries to include segmentation, types of operations plus inns, hotels and motels. Management history, development characteristics, resources, functions, and rules in foodservice.
Systems approach to food service with comparisons to management science.
Labor relations and safety in food service to include various use factors. Marketing and sales of food service including advertising and marketing. Liability in sale of food, dram shop liability, loss of property, hotel law, risk management and insurance. This course will include lectures, guest lectures from foodservice industry, videos, and field trips, if feasible. The course is designed to help all students decide whether foodservice business may be a career option.