In nutrition 404, Food Systems Management, we used a lot of the material learned in

Nutrition 303 and expanded upon it. I learned about the importance of strategic planning and

processed necessary for high-level food service managements. The information learned in this

class will be useful in the future because it will be important to apply to my career in the food

service industry, and if I open my own private company some day, I will need to know how to

manage and plan my company using the tools we learned.

The project I enjoyed the most in this class was the Business Plan Creation project. We,

as a group, collaborated to come up with our own business plan for a bakery located in Liberty

Station, San Diego. This project allowed us to understand a lot of what goes into making a

business and how much work and recourses it really takes. There are a lot of minor details and

planning that go into making a company great, and we now have a more stable idea of what this

would be like if we were to want to do something like that in the future.

Due to COVID-19 this class was held fully online. We had recorded lectures to watch

each week and quizzes at the end of each week to keep us up with our studying. The Business

Plan project was broken into sections with different due dates as well to keep us on track with

time. I would have liked to have this class in person, as I feel that it would have made the

concept more easy to learn, but really enjoyed the class this way as well.