Café Laura by Day

HRIM 330 Food Service Management Laboratory

Application of food service systems management, stressing the integration of purchasing, menu-planning, and cost analysis in quantity production of quality food. This course exposes the student to food service management, stressing the theoretical background that they have received in accounting, management, and nutrition and integrates these subjects into the daily operation of a food production and service laboratory.

As part of the management modules, students accept the responsibility of being in charge of the operation of the lab. As part of the staff modules, they also experience a number of work positions in the foodservice system. These positions help them experience first-hand the total integration of production and service in the various food venues of Café Laura.