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HRM 103 Managing Foodservice Operations
Credit Hours:  3
Effective Term: Fall 2010
SUN#: None
Credit Breakdown: 3 Lectures
Times for Credit: 1
Grading Option: A/F

Description: The principles of commercial food service operations with a systemic concept to operations approach.

Prerequisites: RDG091

Corequisites: None

Recommendations: None

Measurable Student Learning Outcomes
1. (Analysis Level) Analyze the elements of a food service feasibility study and proposals for creating and financing food service establishments.
2. (Knowledge Level) Describe the elements of a food service business plan and a human resource plan.
3. (Synthesis Level) Develop marketing strategies for a food service establishment.
4. (Analysis Level) Classify food service costs controls and purchasing methods.
5. (Comprehension Level) Summarize safeguards for safety, risk management, and sanitation within food service operations.
6. (Analysis Level) Analyze menus by market attraction, feasibility, implementation challenges, and profitability.
7. (Knowledge Level) Describe the elements of a food service equipment plan.
8. (Comprehension Level) Identify procedures and issues involved with purchasing, receiving, storing, issuing, and controlling food service operation supplies and equipment.
9. (Comprehension Level) Identify the spirit of total hospitality and aspire to exceed guest expectations.
Internal/External Standards Accreditation
By demonstration in classroom simulations, discussion topics, case or situation analysis, projects, textbook exercises, quizzes and other course learning activities or assessment instruments.

By formulating a written business plan analysis evaluating the concepts through operations principles of a new or existing food service establishment.

By achieving 69 percent or higher on the American Hotel and Lodging Association Education Institute final course exam to receive a national course certificate. A score of 90 percent or higher will receive a national certificate that notes students passed "with honors." Educational Institute keeps a permanent record on file at the Educational Institute and student transcripts are available upon request. http://www.eiacademic.com/productview.aspx?id=790&viewId=Syllabus (see attachment)