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2018-2019 [ARCHIVED CATALOG]

FDNT 352 - Food Service Management II

Credits: 3
Application of management functions and principles to foodservice organizations. Specific attention to marketing processes, CQI, and integration of foodservice subsystems. Includes the management of human, material, spatial, and financial resources in environmentally responsible ways.

Lecture/Lab: Weekly: 2-hour lecture and up to 4-hour lab
Course/Lab Fee: Yes
Grade Mode: Normal (A-F,I,W)
Prerequisite(s): FDNT 351 ; BSAD 355 .
Schedule Type: Lecture/Lab
Year Offering: Alternate years
Term Offering: Spring
College Code: SHP


Click here for the Schedule of Classes.