Food Service System Management

Three credits · Undergraduate

Building on material introduced in HNU 356, this course focuses on managerial decision-making relevant to human resource and financial management of food service systems in a range of settings in the public and private sectors. Students will examine current issues in food service practice, such as leadership, sustainable practices and decolonization, in both individual and team settings. Prerequisites: HNU 356; BSAD 112. Three credits.