CLA 426 - Operations Management for Culinary Arts

Institution:

Bellevue University

Subject:

Description:

The study of operations management allows one to understand the fundamental principles supporting the creation of goods and services. Topics include design of products and services, types of food service, quality management, process design, process capacity, location, layout, supply chain management, inventory, intermediate and short-term scheduling, and preventive maintenance.

Credits:

3.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

bellevue.edu

Phone Number:

(402) 291-8100

Regional Accreditation:

North Central Association of Colleges and Schools

Calendar System:

Semester

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