rst210 | undergraduate

Food Service Operations

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This course will introduce students to the principles of foodservice operations. Students will examine the various 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.

This undergraduate-level course is 5 weeks This course is available to take individually or To enroll, speak with an Enrollment Representative.

Course details:

Credits: 3
Continuing education units: XX
Professional development units: XX
Duration: 5 weeks

topic title goes here

    Foodservice Planning and Forecasting

    • Examine the relationship between menu design and the selection of foodservice equipment.
    • Explain tallying and forecasting methodologies used to determine production demand.
    • Compare different styles of service and the aspects of a formal guest relations program.

    Foodservice Management

    • Evaluate the seven major functions of management in the workplace.
    • Define principles of effective communication in the foodservice industry.
    • Describe effective hiring practices in the foodservice industry.

    Quality Management and Marketing

    • Evaluate total quality management (TQM) tools as applied to foodservice operations.
    • Explain the purposes of ratio analyses in foodservice operations.
    • Outline specific characteristics of foodservice marketing and promotion.

    Introduction to the Foodservice Industry

    • Explain how a country’s economic conditions can impact the foodservice industry.
    • Summarize current foodservice industry operations trends, especially innovation and ecological strategies.

    Food Safety, Inventory, and Menu Planning

    • Summarize legal and regulatory standards related to food safety and sanitation.
    • Discuss how the menu can impact every aspect of a foodservice system.
    • Categorize various types of foodservice vendors and distributors.
    • Explain the value of inventory control.
    Tuition for individual courses varies. For more information, please call or chat live with an Enrollment Representative.

    Please ask about these special rates:

    Teacher Rate: For some courses, special tuition rates are available for current, certified P-12 teachers and administrators. Please speak with an Enrollment Representative today for more details.

    Military Rate: For some courses, special tuition rates are available for active duty military members and their spouses. Please speak with an Enrollment Representative today for more details.

    The University of Phoenix reserves the right to modify courses.

    While widely available, not all programs are available in all locations or in both online and on-campus formats. Please check with a University Enrollment Representative.

    Transferability of credit is at the discretion of the receiving institution. It is the student’s responsibility to confirm whether or not credits earned at University of Phoenix will be accepted by another institution of the student’s choice.