EDU 8078 - Food Service/Athletic Ops

 This course will examine the components of a food service program in a school district. Federal and State regulations/mandates will be researched. The development food offerings based on such guidelines will be explored. Operations from an in-house structure and a contracted service option will be compared and contrasted. Contracts for a contracted service option and collective bargaining agreements will be examined. Strategies and guidelines for procurement of product will be reviewed. Various preparation and serving designs will be examined. Finally, operational cost from the perspectives of product, staffing, and contractors will be investigated.