HRTM 411 Restaurant Operations Management

This course is designed to provide the student with production and managerial skills in a food service operation. Students are rotated through production and service stations and, as managers, plan menus, train fellow students, staff the operation, supervise preparation and service, promote customer relations, and record accounting records on profit and loss phases of the operation. This is a food production and service management restaurant simulation.

Credits

3 credits

Prerequisite

HRTM310 AND HRTM321 AND HRTM331

Distribution

Advanced

Notes

140-UG Level 4 Advanced