BUS303: Food Service Management

Instructor & Contact Information

The People tab in Canvas provides information on the course instructor and you can send a message to your instructor following these instructions. Faculty are expected to: 1) grade and return assignments, with feedback, within 7 days from the date of submission; 2) reply to your Canvas messages within 72 hours; 3) reply several times each week in total in the discussion forums (not to each individual student); and 4) demonstrate the core values of City Vision University.

Course Description

The Food Service Management course offers a comprehensive overview of the principles and practices necessary for effective management within the food service industry. This course equips students with a solid foundation in areas such as food safety and facility sanitation, nutrition, menu/meal planning, food purchasing and procurement, kitchen operations, facilities design, customer/client service, and employee development. Students apply the principles covered in this course practically through research and recommendations for the operations of a food service business or nonprofit, including applications particularly for the needs of rescue missions and similar organizations.

Course Outcomes

After completing this course, you will be able to:

1. Articulate a philosophy of food service as a career/calling and ministry (Week 1)
2. Analyze a food service operation from a systems perspective, describing its inputs, processes, and outputs (Week 1)
3. Apply food safety and sanitation regulations and practices to ensure a clean and safe environment in a food service operation (Week 2)
4. Apply principles of nutrition and financial concerns to develop a menu/meal plan for a food service operation (Weeks 3-4)
5. Align a food service operation with the overall mission, vision and goals of an organization based on the population it serves (Week 3, Week 6)
6. Develop effective strategies for managing food service operations, including staffing, purchasing/procurement, inventory control, and cost management. (Week 5, Week 6, Week 8)
7. Develop a plan for food service facility design and equipment selection (Week 7)
8. Develop a plan for excellent customer/client service in a food service operation (Week 8)
9. Develop an employee training plan and HR policy recommendations to foster a positive work environment and provide exceptional service to customers/clients. (Week 8)

Degree Program Outcomes

Degree outcomes are the overall skills and knowledge we expect you will have after successfully completing a degree program at City Vision University. After completing the degree, you will be able to do the following in each of the listed domains:

1. Communicate effectively in professional situations through writing and electronic media.
2. Describe the core functions of a business and apply them to achieve desired organizational goals.
3. Apply theories of management and Christian leadership in business and nonprofit contexts.
4. Make use of the principles of basic accounting and managerial accounting, through developing, using, and evaluating financial documents in nonprofits and social enterprises.
5. Develop plans to grow nonprofits and social enterprises in a way that is socially responsible and that reflects God’s love and purposes for the world.
6. Create a synthesis of a reflective life vision and plan to enable 24/7 ministry based on God’s purposes for work and their own unique calling.
7. Apply theories and concepts in one area of specialization: nonprofit management or social entrepreneurship.

Required Texts

Students are required to purchase these texts before the first day of classes. 

• Payne-Palacio, J., & Theis, M. (2015). Foodservice Management: Principles and Practices (13th edition). Pearson. ISBN: 9780133762754.

Guidelines for Written Work

All written work must follow our Writing Format and Forum Requirements. You must read these to understand how to cite sources appropriately.

Critical Policies to Read for This Course

Note: These policies are critical for all students to read. In case of change, we have linked to the versions on our website to make sure you have the latest version.

• Grading Scale 

• Deadlines to Drop Courses

• Attendance, Late Policy and Extensions

• Technology Requirements for Courses

• Standards of Academic Integrity & Plagiarism Policy

• What plagiarism is and how to avoid it 

• Credit Hour Policy, Grading Policy and Other Academic Policies

• ADA Policy, Learning Accommodations & Disabilities Services
• Student Code of Conduct 

• Library Services

Additional Policies:

• Privacy Policy

• Consumer Disclosures
• Additional policies are listed in our catalog

This syllabus is subject to change without notice up until the first day of the semester. Last updated: August 8, 2024