HM 330Food Production and Operations Management
This course is designed to apply management principles to foodservice production and service in a lab environment. HM 330 stresses the integration of management principles acquired in prior classes, including planning, organizing, controlling, staffing, and leading. Students will rotate in management and staff positions for the quantity production of quality food. The course draws from the students' theoretical background in accounting, management, nutrition, food production and sanitation. HM 330 integrates this content into the daily operation of a campus foodservice facility as a living laboratory.
Prerequisites
From the catalog: “C or better in HM 230”
Where it sits in degree plans
Suggested plans most often put it in Year 3 · Spring (3 programs).
Required in (2)
- Hospitality Management, B.S. (Berks)
- Hospitality Management, B.S. (Health and Human Development)
Courses that list HM 330 as a prerequisite (1)
- HM 430 Applied Leadership in Foodservice Operations Management