FSHN 345

Fall 2020 Part of Term 1

Part of Term 1
Aug 24-Dec 9

Strategic Operations Management

SHOW FINAL EXAM SCHEDULE

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 2020
	CRN	Type	Section	Time	Day	Location	Instructor	Section Details
	30240	Online	S	3:30PM -4:50PM	TR	n.a.	Madson, J	Part of Term: 1 Date Range: 08/24/20-12/09/20 Section Info: 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. Restriction(s): Not intended for students with Freshman class standing.