Food Service Management

HT-MGT 250

This course is designed to engage students in the exploration, comprehensions, and appreciation of foodservice management. The course aims to familiarize students with the foodservice industry and classifications of foodservice operations. It also focuses on foodservice functions including menu design, purchasing, production, service, safety and sanitation, and facilities. It discusses management functions including leadership, beverage management, service, human resources, and cost control. The course seeks for students to develop critical thinking skills, higher management perspectives, and gives them the opportunity to be creative in developing a business plan for a proposed foodservice operation and being cognizant of the myriad of challenges and opportunities associated with foodservice management through analysis of current trends.

Summer 2019


Prerequisite: HT-MGT 100 except for Nutrition or Human Nutrition majors.
Base cost: $1275 ($425/credit)
Term Fee: $47
Class Fee: $
Materials fee may apply. See SPIRE for details
  • Start date: May 20, 2019
  • End date: June 28, 2019
  • Last day to add: May 24, 2019
  • Last day to drop: May 24, 2019
  • Last day to withdraw: June 12, 2019
  • 100% through last day to add
  • 50% through last day to withdraw
  • 0% after last day to withdraw
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