FNUT 2612 - Food Systems: Operation, Production, and Service
Fall 2026 Syllabus, Section 01, CRN 43961,
Credit hours: 3
Course Meeting Times
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Instructor
Julieann Cheng
Email: jrcheng@ysu.edu
Course Description
2612. Food Systems: Operation, Production, and Service. The fundamentals of food service operations including menu planning, purchasing of foods and equipment, care of foods and equipment, efficient work methods, budget and cost control. Also standard principles, techniques in quantity food production, management, and service. Prereq.: FNUT 1553 and FNUT 1553L. 3 s.h.
Course Readings
| Group | Title | Author | ISBN |
|---|---|---|---|
| Required | Foodservice Management: Principles and Practices | June Payne-Palacio, Monica Theis | 9780133801101 |
The course readings are subject to change in the event of extenuating circumstances, research developments, current events, and/or to ensure better learning.
Assignments/Assessments
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Schedule of Topics and Assignments
| Day | Date | Reading(s) | Proposed Topic | Due/To Prepare for Class |
|---|---|---|---|---|
| Mon | 8/24 | Chapter 1 The Foodservice Industry | Foodservice Industry | Read Chapter 1 The Foodservice Industry |
| Tue | 8/25 | Chapter 2 The Systems Approach | The Systems Approach | Read Chapter 2 The Systems Approach |
| Mon | 8/31 | Chapter 3 Food Safety | Food Safety | Read Chapter 3 Food Safety |
| Tue | 9/1 | Chapter 4 Facility Sanitation and Safety | Facility Sanitation and Safety | Read Chapter 4 Facility Sanitation and Safety |
| Mon | 9/7 | No Class | ||
| Tue | 9/8 | Exam 1 - Online Chapters 1-4 | Exam 1 - Online Chapters 1-4 | |
| Mon | 9/14 | Chapter 5 The Menu | The Menu | Read Chapter 5 The Menu |
| Tue | 9/15 | Chapter 6 Purchasing | Purchasing | Read Chapter 6 Purchasing |
| Mon | 9/21 | Chapter 7 Receiving, Storage, and Inventory | Receiving, Storage, and Inventory | Read Chapter 7 Receiving, Storage, and Inventory |
| Tue | 9/22 | Chapter 8 Production | Production | Read Chapter 8 Production |
| Mon | 9/28 | Chapter 9 Service | Service | Read Chapter 9 Service |
| Tue | 9/29 | Exam 2 - Online Chapters 5-9 | Exam 2 - Online Chapters 5-9 | |
| Mon | 10/5 | Chapter 10 Facilities Planning and Design | Facilities Planning and Design | Read Chapter 10 Facilities Planning and Design |
| Tue | 10/6 | Chapter 11 Equipment and Furnishings | Equipment and Furnishings | Read Chapter 11 Equipment and Furnishings |
| Mon | 10/12 | Chapter 12 Resource Conservation | Resource Conservation | Read Chapter 12 Resource Conservation |
| Tue | 10/13 | Exam 3 - Online Chapters 10-12 | Exam 3 - Online Chapters 10-12 | |
| Mon | 10/19 | Chapter 13 Organizational Design | Organizational Design | Read Chapter 13 Organizational Design |
| Tue | 10/20 | Chapter 14 Leadership | Leadership | Read Chapter 14 Leadership |
| Mon | 10/26 | Food Calculations Menu Planning |
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| Tue | 10/27 | Chapter 16 Performance Improvement Chapter 15 Human Resource Management |
Performance Improvement Human Resource Management |
Read Chapter 16 Performance Improvement Read Chapter 15 Human Resource Management |
| Mon | 11/2 | Active Learning - Menu Operations | ||
| Tue | 11/3 | Active Learning - Menu Operations | ||
| Mon | 11/9 | Chapter 17 Financial Management Chapter 18 Marketing |
Financial Management and Marketing | Read Chapter 17 Financial Marketing Read Chapter 18 Marketing |
| Tue | 11/10 | Review - Organizational Design, Leadership, Human Resource Management, Performance Improvement, Financial Management, Marketing | ||
| Mon | 11/16 | Active Learning - Menu Operations | ||
| Tue | 11/17 | Active Learning - Menu Operations | ||
| Mon | 11/23 | Exam 4 - Online Chapters 13-18 | Exam 4 - Online Chapters 13-18 | |
| Tue | 11/24 | Menu Planning - Lunch Meal Report | ||
| Mon | 11/30 | Comprehensive Review | ||
| Tue | 12/1 | Comprehensive Review | Menu Planning - Lunch Meal | |
| Tue | 12/8 | Comprehensive Exam |
The course schedule, policies, procedures, and assignments in this course are subject to change in the event of extenuating circumstances, by mutual agreement, and/or to ensure better learning.