HRTM 411 Restaurant Operation 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
Distribution
Advanced (ADVD)Notes
Academic Level: 140-UG Level 4 Advanced
Modalities: In Person