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.
- Prerequisite: CUL 135, CUL 135A or HRM 124
- Corequisite: HRM 215A
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