FAB 301 - Food Service Management

Credits: 3

Description
This course will begin with the basics of food service management. The course will cover employee relations, managerial decision making, critical thinking, and crisis management.

Student Learning Outcomes

Create a business model for a successful food service operation.
Analyze management styles and approaches.
Build employee schedules for an entire restaurant based on given data.
Facilitate basic managerial decisions based on given crisis situations.

Prerequisite: Student must have completed an AAS in Food and Beverage Management or Culinary Arts.
Corequisite: None

Graded: Letter Grade