FSM 105 - Principles of Foodservice Systems

Institution:

Wayne County Community College District

Subject:

Description:

This course begins with the history of foodservice. An overview of the different segments of the market is presented including current trends in to the foodservice industry. The central theme is a systems approach to understanding foodservice with emphasis on the components of foodservice systems, styles of foodservice, human and physical resources, and the menu as a management tool. Equipment layout and design and computerized menu development are also introduced. Field trips and seminars emphasize observation of the various types of foodservice systems, equipment, layout and design. Students must attend five seminars in one of the option areas. This is a Manage First certificate course that meets the criteria of the Educational Foundation of the National Restaurant Association. Option 1 Schools seminar topics to include school foodservice history, current legislation, styles of foodservice systems, funding, support organizations, career opportunities, requirements for credentialing by The American School Foodservice Association. Option 2 Institutional seminar topics to include history of the various types of institutions, laws and regulations, styles of foodservice systems, support organizations and career opportunities. Option 3 Hospitality - seminar topics include identification of different segments of the market, current trends, styles of foodservice, support organizations and career opportunities.

Credits:

3.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.wcccd.edu

Phone Number:

(313) 496-2600

Regional Accreditation:

North Central Association of Colleges and Schools

Calendar System:

Semester

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