FSM430 Case Studies in Food Service Management

This course adopts a critical incident approach to foodservice management whereby students will evaluate actual operational and organizational experiences of customers and employee 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. Upon successful course completion, students will be able to view contemporary operational issues and situations holistically, equipping them with various problem solving methods in order to develop and implement strategic solutions.

Prerequisites

None

Credit Hours: 
3.00
Catalog Code: 
FSM430