FSHN 345

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Credit: 3 hours.

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. Provides students with the management information needed to make operational decisions based on sound criteria.

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