Course Catalog

Management of Food Service Operations DMGT 1030

4 Credits

Weekly Contact Hours: Lecture - 2.5 Lab 2 - 0 Lab 3 - 4.5
Pre-requisite(s): Program Admission
Co-requisite(s): None

This course is designed to cover all aspects of foodservice operations management. Topics include: organizational charts, forecasting food amounts, purchasing, recommended cooking procedures and equipment needs, and investigating safety.

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