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Apr 19, 2024
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NTR 442 - Foodservice Management
(3-0-3)
(Prerequisite: NTR 311 )
This course is an overview of management resources in foodservice, hospitality management and catering systems with the application of decision-making and problem-solving using a foodservice system model. An in-depth review of foodservice facilities and their functions are presented with types of equipment used in foodservice operations. Students will have an understanding of department design and layout for new or existing foodservice facilities with an overview of types of equipment needed for various commercial and non-commercial foodservice operations.
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