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Foodservice Management

Required Materials:

Payne-Palacio, J., & Theis, M. (2001). West & Wood's introduction to foodservice, (9th ed.). Upper Saddle River, NJ: Prentice-Hall Inc.

Course Objectives:

It is expected by semester end students will be able to
1. Define the scope status, issues and trends in the food service industry.
2. Explain the systems approach to foodservice operations.
3. Identify the types of management systems and how they are applied in the foodservice industry.
4. Identify equipment used in commercial food production, identify use and care principles.
5. Explain management procedures used in financial, human resource, facilities and equipment, and production managements.
6. Assess quality issues related to foods prepared and served in various production systems.
7. Understand ways computer technology is utilized in foodservice.
8. Understand the integration of food service in the dietetics practice.

Specific Objectives for the field trip or experiences:

1. Understand similarities and differences among various non-commercial foodservice operations, such as hospital, school (central kitchen and satellite unit), dormitory, nursing home, and business dining.
2. Understand similarities and differences among various segment of commercial restaurants, such as fast food, family dining, fine dining, and food court in University campus.
3. Have experiences in production area and be involved to preparation, cooking, serving, and cleaning.
4. Identify diverse kitchen equipments and know how to operate kitchen equipments properly.
5. Identify a difference of the layout and design between non-commercial and commercial foodservice operations.
6. Identify an inventory system and purchasing methods in each work site.
7. Know what task is done by an entry-level manager .

 

 
     
 

Created and maintained by Seunghee Wie
Assistant Professor
Family and Consumer Sciences
California State University, Sacramento