HRM-215: Restaurant Management

Program
Hotel & Restaurant Management
Credits 3 Lab Hours 0 Lecture Hours 3 Clinical Hours 0
Work Hours
0
Contact Hours
3
This course provides an overview of the responsibilities and activities encountered in managing a 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.

Prerequisites

State prerequisite
Take One: CUL-135 or HRM-124