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Restaurant Management

Subject ID Classroom Hours Lab Hours Clinic Coop Or Shop Hours Credit Hours
HRM 215 3 0 0 3
Prerequisite

CUL 135, CUL 135A or HRM 124

Corequisite

HRM 215A

Description

This course provides an overview of responsibilities and activities encountered in managing food and beverage operation. Topics include planning, organization, accounting, marketing trends, and human resources from an integrated managerial viewpoint. Upon completion, students should be able to demonstrate an understanding of the operation of a restaurant. Students will also examine menu design, layout, marketing, concept development, target consumers and trends.

Credit by examination is not available for this course because of the nature of the course and in some cases safety requirements in the use of equipment. Any exceptions must be with the approval of the department chairperson.

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