May 24, 2024  
2013-2014 Catalog 
    
2013-2014 Catalog [ARCHIVED CATALOG]

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   CUA 264 - Sustainable Foodservice Operations

3.0 Credits
Prerequisites: CUA 115 ; Minimum grade C-.
Students will examine the issues, challenges, and opportunities in establishing a sustainable foodservice operation, including: economic feasibility, marketing, sourcing of products, seasonal/local menus, and minimizing on-site consumption and waste of resources. Students will identify actions that will improve or diminish sustainability in a foodservice operation and how to perform cost-benefit analysis of these actions to maximize effectiveness.
LEC 45 Clock hours



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