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HOSP314 - Foodservice Trends and Challenges


Focuses on the leading issues associated with foodservice in the 21st century; trends, issues, and challenges that will lead the industry and force the food service industry participants to lead, change, or suffer the consequences (Prerequisite: HOSP100 & HOSP200).





Course Materials

Previous Syllabi

Book Title: Food Service Organizations: A Managerial and Systems Approach, 8th Ed - the VitalSource e-book is provided inside the classroom; hard copy not available from the APUS Bookstore, please try other sources.
ISBN: 9780132620819
Publication Info: Pearson
Author: Mary B. Gregoire
Unit Cost: $152.68
Electronic ISBN: 9781269986977
Electronic Unit Cost: $37.80