This is an advanced course in the principles of food service operations and management as applied in health care institutions and other settings. Using the case study approach, the latest trends in menu planning, purchasing, inventory and production management, financial controls, planning and system change, and the use of quality assurance mechanisms are emphasized. The application of management information systems, at both the operational and managerial level are highlighted. Lect: 3 hrs. Prerequisites: ACC 100 and FNS 200 Course Weight: 1.00 Billing Units: 1
