TEM 316 Food Service Management
An introduction to managing the food service operation in restaurants, institutions, catering, and other food service businesses. Emphasis is placed on quality, cost-effective management, guest service, and the identification, solution, and prevention of problems in purchasing, sanitation, receiving and storing, menus, frozen foods, kitchen layouts, controls, training of employees, and communications.
Prerequisite
TEM 300 or permission of instructor.