HADM 1360: Introduction to Foodservice Management

Fall, Spring. 3 credits. Letter grades only (no audit).

Limited to Hotel Students

Instructors

  • Marie Ozanne Lebret (meo84) - Spring 2021
  • Aaron Adalja (aaa362) - Fall 2021
  • Heather Kolakowski (haf3) - Spring 2022

Description

Students are introduced to the principles of foodservice operations, beginning with an overview of the foodservice industry at large. Attention is initially focused on major industry segments, business practices, and trends. Subsequently, detailed consideration is given to the components of the foodservice system: marketing, menu planning, production, service, controls, and quality assurance. Product and systems differentiation in various industry segments are emphasized throughout the course. Completion of a work experience in the Statler Hotel is a required course activity.