University of South Alabama
This course focuses on the tools necessary for managing food service operations in today's aggressive business environment. Students learn how to position, manage, and leverage a successful food service operation - commercial and non-commercial - in a variety of venues. Using a menu-driven approach, the course examines a variety of management tools, best practices, and techniques.
3 credits
HTM 210
Prerequisites, corequisites, and courses that build on this one
