FSM430 Case Studies in Food Service Management

Food Service Management Department

Course Description: This course adopts a critical incident approach to food service management whereby students will evaluate actual operational and organizational experiences of customers and employees through case study analysis. Students will develop problem solving skills by emphasizing critical analysis as well as comprehension of the issues proposed - both positive and negative - then appraise the effectiveness of the organization’s response to the prominent issue.

Credit Hours: 3.00

Prerequisites: None

Corequisites: None