D.M.A. Management

Course Code: CULI-116

Department: Culinary Arts

Credit Hours: 4.00

Textbook Information: Bookstore website

This course provides knowledge regarding: management of foodservice are examined throughout the size and scope of the food service industry. Interpretation of an organizational chart, determine customer preferences, evaluate meal service systems, plan a cycle menu, prepare standardized recipes, forecast amounts of food and determine food to purchase, receiving and storage of food, recommend cooking procedures and equipment needs, verification of food quality, food service safety and productivity, maintenance of department budget, cost effectiveness, design of marketing program.