Food Service Mgmt-Advanced
Building on Food Service Management – Basic, students examine the strategic planning process, including performance indicators to forecast costs and examine the relationship between cost, risk factors and service. Students develop an internal and external marketing and promotion plan. Business communication skills are emphasized throughout the course.
PrerequisitesPost Graduate level FDNM 1009 Food Service Management-Basic Minimum Grade of 60
Students registering for credit courses for the first time must declare a program at the point of registration. Declaring a program does not necessarily mean students must complete a program, individual courses may be taken for skill improvement and upgrading.
For more information, please contact Continuing Education