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

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.