Jonathan M. Tisch Center of Hospitality

Food Service Management

Food is one of humankind┬┐s most basic needs, and food service is a fundamental part of the hospitality industry. This course will explore different types of food service operations together with the associated organizational and administrative requirements. Topics will include planning, design, marketing, purchasing, and cost controls. This is a classroom course and does not have a kitchen lab or food preparation section.
Course Number
TCHS1-GC3305
Associated Degrees