BUS 380 - Food Serv, Culinary Arts & Ent

Unit(s): 4

This foundation course for Hospitality Management students introduces basic culinary theories, fundamental cooking techniques, and food safety and sanitation practices. Students will learn how to construct a menu, including how to write and cost recipes, as well as to incorporate basic nutrition theory and healthful ingredients. Students will also be introduced to management functions, styles, and leadership roles within a foodservice operation. They will develop the skills necessary to analyze different restaurant concepts, service levels, designs, site locations, and competitive dynamics, allowing students to anticipate the impact of these factors on equipment selection, staffing requirements, promotional strategies, and financial performance.

Restriction: SOM-HMGT Course Materials Fee - 45; Field of study restricted to Hospitality Industry Mgmt, Hospitality Management Major
School of Management