HOS 110 - Food Service Systems Management

1. Foodservice systems
2. Management and leadership principles
3. Foodservice management
4. Management controls
5. Financial systems in foodservice
6. Human resources in foodservice
7. Menu development
8. Marketing
9. Customer service and relations
10. Equipment in the kitchen
     

1. Classify food service systems in the food service industry. (1)
2. Describe professional management and leadership in food service operations and its importance in the industry. (2)
3. Describe the components of systematic food service management and how they work together for successful food service management. (3)
4. Identify critical aspects of management control, including quality control, cost control, staffing, purchasing, internal controls, and accounting systems. (4)
5. Prepare and analyze financial statements in food service. (5)
6. Describe human resources operations in the food service industry, including staffing, recruitment, selection, orientation, scheduling, motivation, training, and development. (6)
7. Create menu planning and design. (7)
8. Explain marketing practices in food service and develop a marketing plan. (8)
9. Explain the importance of customer service. (9)
10. Describe the categories, maintenance, and sanitation of kitchen equipment in restaurant operations. (10)