This course is the application of management principles to the preparation and service in a large food service system. Emphasis is placed on training quantity food managers. This course is designed to equip students with managerial aspects of food such as menu planning, decision making, delegating, inventory control, purchasing and costing. To succeed in food service management, the students are informed that, a resourceful management team is key. It illustrates how to set up a professional management structure for an upscale food establishment and shows how that structure operates.

Laboratory experiences structured to teach students with techniques and tools of food service management as practiced in large food systems.