CUA 264 Sustainable Food Service Operations

3 Credit Hours • 45 Contact Hours (Lecture)

Students will examine the issues, challenges and opportunities in establishing a sustainable foodservice operation including: economic feasibility, marketing, sourcing of products, seasonal/local menus, 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.