FranU will be closed all day on Wednesday, September 11 and Thursday, September 12. Please continue to monitor your email, social media and website for important updates.
The purpose of this course is to discuss and apply a systems model for foodservice management including food production, food safety, leadership techniques and human resource management. Topics include principles of human, material, facility, and operational inputs and their transformation into outputs of meals, customer satisfaction, employee satisfaction and financial accountability.
Admission into a graduate program or approved by the MSNS program director
Apply
Visit