FNUT 4858 - Food Service Systems Management
Fall 2026 Syllabus, Section 01, CRN 40874,
Credit hours: 4
Course Meeting Times
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Instructor
Julieann Cheng
Email: jrcheng@ysu.edu
Course Description
4858. Food Service Systems Management. Advanced food service systems management principles and processes as they relate to resources and operating subsystems. Focus on subsystem interrelationships. Prereq.: FNUT 2612, junior standing. 4 s.h.
Course Readings
| Group | Title | Author | ISBN |
|---|---|---|---|
| Required | Foodservice Organizations: A Managerial and Systems Approach | Mary Gregoire; Emily Patten | 9780138090951 |
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 | Overview Food Management Systems Review of assignments and class discussion about Food Management Systems |
||
| Wed | 8/26 | Chapter 1 Systems Approach to a Foodservice Organization | Systems Approach to a Foodservice Organization | Read Chapter 1 Systems Approach to a Foodservice Organization |
| Mon | 8/31 | Chapter 2 Managing Quality | Managing Quality - Quality Assurance, Total Quality Management, Continuous Quality Improvement, Six Sigma, Kaizen, Reengineering, Lean | Read Chapter 2 Managing Quality |
| Wed | 9/2 | Quiz 1 - Chapter 1 Quiz 2 - Chapter 2 Menu Planning Worksheet |
Quiz 1 - Chapter 1 Quiz 2 - Chapter 2 Menu Planning Worksheet |
|
| Wed | 9/9 | Chapter 3 The Menu | Menu Presentation, Structure, Menu Pattern, | Read Chapter 3 The Menu |
| Mon | 9/14 | Chapter 4 Food Product Flow and Kitchen Design | Food Product Flow and Kitchen Design - Types of Foodservice | Read Chapter 4 Food Product Flow and Kitchen Design |
| Wed | 9/16 | Quiz 3- Chapter 3 Quiz 4 - Chapter 4 |
Menu Assignment - 1 week cycle menu and single use menu Quiz 3 - Chapter 3 Quiz 4 - Chapter 4 |
|
| Mon | 9/21 | Chapter 5 Procurement | Procurement - purchasing, product selection, specifications | Read Chapter 5 Procurement |
| Wed | 9/23 | Chapter 6 Food Production |
Food Production | Read Chapter 6 Food Production |
| Mon | 9/28 | Chapter 7 Distribution and Service | Distribution and Service | Read Chapter 7 Distribution and Service |
| Wed | 9/30 | Quiz 5 - Chapter 5 Quiz 6 - Chapter 6 Quiz 7 - Chapter 7 |
Quiz 5 - Chapter 5 Quiz 6 - Chapter 6 Quiz 7 - Chapter 7 |
|
| Mon | 10/5 | Chapter 8 Safety, Sanitation, and Maintenance | ||
| Wed | 10/7 | Chapter 9 Management Principles | ||
| Mon | 10/12 | Chapter 10 Leadership and Organization Change | ||
| Wed | 10/14 | Quiz 8 - Chapter 8 Quiz 9 - Chapter 9 Quiz 10 - Chapter 10 |
Quiz 8 - Chapter 8 Quiz 9 - Chapter 9 Quiz 10 - Chapter 10 |
|
| Mon | 10/19 | Chapter 11 Decision Making, Communication, and Balance | Decision Making, Communication, and Balance | Read Chapter 11 Decision Making, Communication, and Balance |
| Wed | 10/21 | Chapter 12 Management of Human Resources | Management of Human Resources | Read Chapter 12 Management of Human Resources |
| Mon | 10/26 | Chapter 13 Management of Financial Resources | Management of Financial Resources | Read Chapter 13 Management of Financial Resources |
| Wed | 10/28 | Chapter 14 Marketing Foodservice | Marketing Foodservice | Read Chapter 14 Marketing Foodservice |
| Mon | 11/2 | Food Production Lab Food Safety and Sanitation Lab Quiz 11 - Chapter 11 |
Quiz 11 - Chapter 11 | |
| Wed | 11/4 | Discussion of Technology in Foodservice Systems | ||
| Mon | 11/9 | Quiz 12 - Chapter 12 Quiz 14 - Chapter 14 Quiz 13 - Chapter 13 |
Quiz 14 - Chapter 14 Quiz 13 - Chapter 13 Quiz 12 - Chapter 12 |
|
| Wed | 11/11 | No Class | ||
| Mon | 11/16 | Chapter 16 Meals, Satisfaction, and Accountability | Meals, Satisfaction, and Accountability | Read Chapter 16 Meals, Satisfaction, and Accountability |
| Wed | 11/18 | Chapter 15 Sustainability in a Foodservice Organization | Sustainability in a Foodservice Organization | Read Chapter 15 Sustainability in a Foodservice Organization |
| Mon | 11/23 | Quiz 15 - Chapter 15 Quiz 16 - Chapter 16 |
Quiz 15 - Chapter 15 Quiz 16 - Chapter 16 |
|
| Wed | 11/25 | No Class | ||
| Mon | 11/30 | Comprehensive Review | ||
| Wed | 12/2 | Facility and Menu Presentation | ||
| Mon | 12/7 | Comprehensive Final Exam Online - Chapter 1-16 Professional Development |
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.