HADM 1360 - Introduction to Foodservice Operations

Fall, spring. (Seven weeks) 2 credits. Letter grades only.

Corequisite: HADM 1350. Enrollment limited to SHA and ITD students. Required. Students enrolled in Lec 1 of HADM 1360 take Lec 2 of HADM 1350 in same semester, and vice versa.

B. Lawrence.

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.