HADM 1361: Principles of Food and Beverage Operations Management

4.0 credit hours - S/U grade only

Instructors

• Eileen Ha (sl2634) - Spring 2025
• Michael Kingra (mrk248) - Spring 2025
• Marie Ozanne Lebret (meo84) - Spring 2025
• Aaron Adalja (aaa362) - Fall 2025

Description

In this course students are introduced to the principles of food and beverage operations management. Attention is focused on market segments and industry structure with an emphasis on product and systems differentiation. Course goals include a conceptual understanding of, and the practical application of (e.g., lab activities), the components of foodservice systems: menu and product development and management, production, service, controls, financial analysis, food safety, ethics, and quality assurance.