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May 19, 2024
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CUA 264 - Sustainable Food Service Operations 3 Credit Hour(s) • 45 Contact Hours (Lecture) Prerequisite: CUA 105 Students will examine the issues, challenges and opportunities in establishing a sustainable foodservice operation including: economic feasibility, marketing, sourcing of products, seasonal/local menus, minimizing on-site consumption and waste of resources. Students will identify actions that will improve or diminish sustainability in a foodservice operation and how to perform cost/benefit analysis of these actions to maximize effectiveness.
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