Mar 03, 2024  
2019-2020 Undergraduate and Graduate Catalog 
    
2019-2020 Undergraduate and Graduate Catalog [ARCHIVED CATALOG]

FCS 577 - Restaurant and Dining Management


(3 units)

Prerequisites: HM 276  or consent of instructor. Open to FCS graduate students only
Principles of organization and administration in commercial and non-commercial foodservice operations are explored. Includes food purchasing, receiving, storage, inventory control, marketing, organizational management, human resource management, productivity, financial management, and quality management as applied to the foodservice industry. Field trips required.

Letter grade only (A-F). (Discussion 3 units)