FSHN 345 S - Strategic Operations Mgmt

Description:

This course is intended to promote an understanding of the managerial aspects of strategic operations. Strategic operations management examines facilities, capacity, process/work-force planning, organization, people, systems integration, and coordination between operations. An introduction to the principles and procedures for the purchasing, selection and procurement of food and non-food items in the hospitality industry is also included. This course provides students with the management information needed to make operational decisions based on sound criteria. Course Information: Prerequisite: FSHN 232.

Special Instructions:

Restricted to JR and SR's in Hospitality Management and Dietetics until the beginning of Sophomore registration, Then open to JR and SR's in Human Nutrition. Open to campus following freshman registration.

Academic Program Restrictions:

BS:F Sci&Hm Nutr-Diettcs -UIUC

Option 1

Number of Required Visit(s): 0

Course Level: Undergraduate

Credit: 3

Term(s): Fall