DTC 410 - Food Service Management II

Institution:

D'Youville College

Subject:

Description:

This course reviews food service subsystems from an organizational perspective. Principles of financial control of food and labor, techniques for analyzing and managing costs, development of a business plan, and personnel selection, training and management are introduced. This course is two lecture hours. Prerequisites: DTC 309, DTC 309L; Corequisite: DTC 410SP; Offered in the spring semester.

Credits:

2.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.dyc.edu

Phone Number:

(716) 829-8000

Regional Accreditation:

Middle States Association of Colleges and Schools

Calendar System:

Semester

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