DTCS 574 - Advanced Food Systems Management

Institution:

University of Southern California

Subject:

Description:

Develops competencies in total quality management; quality control; production planning, including forecasting production demand; linear programming; program evaluation and review technique (PERT), productivity management, including line balancing; financial management, including economics; food and labor cost control; budgeting project; and financial analysis of operations. Per week: lecture 3 hours, practicum 3 hours.

Credits:

3.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.usc.edu/

Phone Number:

(213) 740-2311

Regional Accreditation:

Western Association of Schools and Colleges

Calendar System:

Semester

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