This course provides a laboratory experience for enhancing student skills in the responsibilities and activities encountered in managing a food and beverage operation. Emphasis is placed on practical applications of planning, organization, accounting, marketing, trends, and human resources from an integrated managerial viewpoint. Upon completion, students should be able to demonstrate a basic proficiency in restaurant management operations which may include overseeing and execution of production and service. Students will analyze menu mix and guest feedback as it relates to the overall success of foodservice operations.
- Prerequisite: CUL 135, CUL 135A or HRM 124
- Corequisite: HRM 215
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