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University Bulletin
Undergraduate Degree Programs

These course descriptions are not being updated as of August 1, 2016. Current course descriptions are maintained in LionPATH.

HM 330 Food Production and Service Management (2) Food service management laboratory stressing the integration of purchasing, menu planning, and costing in quantity production of quality food.

HM 330 Food Production and Service Management (2)

This course is designed as the application of foodservice production and service management stressing the integration of management modules with training in employee positions for the quantity production of quality food. The course draws from the students' theoretical background in accounting, management, nutrition, food production and sanitation, and thus integrates these areas into the daily operation of a campus foodservice facility as a living laboratory. Students, working as a management team, coordinate and manage all aspects of the food service laboratory. Students also experience a number of employee work positions in the laboratory. Main topics typically include: critical management decisions in a foodservice operation; evaluation of manager and employee performance, interpersonal and time management skills; procedures to prevent sanitation and safety hazards in a foodservice operation; food production, service, sanitation, and quality assurance techniques typical to foodservice operations; technical responsibilities in the development, production and evaluation of a food service system including sales, recipe production and service, cost control, purchasing, facilities management, personnel management, and financial management; critical thinking and leadership skills; and interaction with guests and accurate evaluation of the guests' dining experience.

This foodservice practicum is the second course in the foods sequence. Students enroll in this course after completing the introductory course in food production and service and a Nutrition course in food preparation. The course is a prerequisite for the advanced food production course.


General Education: None
Diversity: None
Bachelor of Arts: None
Effective: Summer 2016
Prerequisite: A grade of "C" or better required forHM 228 andHM 329 ; and a grade of "C" or better inNUTR 119 orNUTR 320

Note : Class size, frequency of offering, and evaluation methods will vary by location and instructor. For these details check the specific course syllabus.

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Course descriptions are stored in LionPATH, the University-wide student information system. Please visit the LionPATH Course Catalog to access current course descriptions. At that point, you will be leaving the University Bulletin website.



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