Niagara College

Description:

In this course you will explore food service operations that may serve a variety of needs from general or niche markets through culinary tourism. Through your study of management cases and current theories, issues of decision making and problem solving will be put into practice. Contemporary production environments, acquisition, storage, control systems, front-line delivery of services and process flow , will augment issues of menu development and balance for a multi-cultural clientele. Innovation, value-add and new product development will also be considered.