HSP 115 Restaurant Management 3 credits
This course is an overview of the various challenges of operating a financially successful food service operation. Emphasis is placed on food and beverage cost controls, kitchen controls, menu planning and dining room operations. Realizing that service is often the reason customers come to a particular food service establishment the importance of developing strong customer service skills is emphasized. R, 12 (3 lecture hours)
Note: In addition to tuition, this course requires an additional variable tuition rate.