FSHN 345

Fall 2019 All Classes

All Classes

Strategic Operations Management

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Credit: 3 hours.

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.

Prerequisite: FSHN 232.

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FSHN 345 class schedule data for fall 2019
	CRN	Type	Section	Time	Day	Location	Instructor	Section Details
	30240	Lecture	S	3:30PM -4:50PM	TR	Bevier Hall	Madson, J	Part of Term: 1 Date Range: 08/26/19-12/11/19 Restriction(s): Restricted to students with Junior or Senior class standing. Restricted to BS:F Sc&Hum Nutrition-HN -UIUC, BS:F Sci&Hm Nutr-Diettcs -UIUC, or BS:FSci&Hm Nutr-Hosp Mgt -UIUC.