BUS303: Food Service Management

Course Description

The Food Service Management course offers a comprehensive overview of the principles and practices necessary for effective management within the food service industry. This course equips students with a solid foundation in areas such as menu planning, food safety and sanitation, kitchen operations, customer service, and financial management. Through a combination of theoretical knowledge and practical application, students develop the skills and competencies required to successfully manage food service establishments, including restaurants, cafeterias, hotels, and catering services. By examining industry trends, exploring innovative strategies, and fostering critical thinking, this course prepares students for the dynamic and demanding field of food service management.

Course Objectives

After completing this course, you will be able to:

  1. Demonstrate a comprehensive understanding of the principles and concepts of food service management, including menu planning, kitchen operations, and customer service.
  2. Apply food safety and sanitation regulations and practices to ensure a clean and safe environment in a food service establishment.
  3. Develop and implement effective strategies for managing food service operations, including staffing, inventory control, and cost management.
  4. Analyze and evaluate industry trends and emerging technologies to make informed decisions and adapt to changing customer preferences and market demands.
  5. Demonstrate effective leadership and communication skills to foster a positive work environment and provide exceptional service to customers.
  6. Apply financial management techniques, including budgeting, forecasting, and cost analysis, to optimize profitability and sustainability in food service establishments.
  7. Utilize marketing and promotional strategies to attract and retain customers, increase sales, and enhance the overall dining experience.
  8. Demonstrate ethical and responsible decision-making in relation to sustainability, social responsibility, and ethical practices in the food service industry.
  9. Develop a comprehensive business plan for a food service establishment, integrating knowledge and skills acquired throughout the course to create a strategic roadmap for success.


Course Materials & Tuition 

Payne-Palacio, J., & Theis, M. (2015). Foodservice Management: Principles and Practices (13th edition). Pearson. ISBN: 9780133762754. $74.99
Tuition $800.00
Total Cost of Course $874.99