HADM 1360 - Introduction to Foodservice Management

Fall, Spring. 3 credits. Letter grades only.

Enrollment limited to: SHA and ITD students. Required.

A. Adalja, G. Pezzotti.

Students are introduced to the principles of foodservice operations, beginning with an overview of the foodservice industry at large. Attention is initially focused on major industry segments, business practices, and trends. Subsequently, detailed consideration is given to the components of the foodservice system: marketing, menu planning, production, service, controls, and quality assurance. Product and systems differentiation in various industry segments are emphasized throughout the course. Completion of a work experience in the Statler Hotel is a required course activity.

Outcome 1: PLO 1.1: Students will identify key issues and appropriately apply discipline principles to analyze a hospitality management solution.

Outcome 2: PLO 1.2: Students will critically evaluate a hospitality management problem and will formulate a solution based on principles from at least two management disciplines.

Outcome 3: PLO 2.1: Students will create professional-quality written business documents.

Outcome 4: PLO 2.3: Students will demonstrate productive team behaviors.

Outcome 5: PLO 3.1: Students will identify the ethical dimensions of a business decision.