Restaurant Operations Management II
Academic Level:
Undergraduate
Department:
Hospitality Management
Subject:
Hospitality Management
Prerequisites:
Complete HMT-116
Corequisites:
None
Credits:
3
The student will gain an in-depth knowledge of the overall operation and management of a restaurant. This course will also include the human resources aspect of restaurant operations to include employee training and the organizational structure of the service staff. Emphasis will also be placed on strategies of serving food, wines, and beverages. A financial overview of the industry will cover the financial analysis relative to operational costs and controlling variable expenses.
