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HOSS250 - Food Service Operations

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Next Start Dates

Online

November 04

On-Campus

January 13

Semester Credit Hour(s) 3

This course provides a comprehensive overview of food service operations with a focus on effective management practices in hospitality contexts. Students will explore topics including menu planning, food production systems, service styles, purchasing, cost control, and sanitation. Industry trends, sustainability, and technology integration are also addressed to prepare students for supervisory and managerial roles. Emphasis is placed on day-to-day operational practices and the skills needed to ensure quality, efficiency, and positive guest experiences in a food service environment.

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