HTMG 3600 - Restaurant & Food Service Management (3)

Identifies the principles and crucial elements involved in the successful operation of restaurant and food service. Students are guided through the process of creating a concept, developing a menu, budgeting and controlling costs, staffing the restaurant and food service, purchasing food and equipment, bar and beverage management, daily operations and developing a marketing plan. Prerequisite(s): MGMT 3010, MKTG 3010