To design the foodservice system by describing various types of foodservice delivery systems and the menu. To explore procurement and production in foodservice systems through study of purchasing, receiving, inventory, planning, and control of ingredient, quality, labor, and energy. To emphasize the management of the organization, employees, and finances. Students are expected to be in class on time. If a student is absent, notifications for absence before class is expected.
Students are responsible for material covered and assignments when absent from class.
All make-up exams will be oral and given only at the instructor's discretion. After the third absence, the student's grade will be lowered. Tardiness will not be tolerated. Excessive tardiness will also lead to grade lowering. Smoking, food, or beverages are not allowed in Hamilton Hall.