Restaurant Management.

Catalog description

This course is an overview of the principles and practices of restaurant management. Students will explore key restaurant concepts including restaurant classifications and services styles, core values and restaurant operating procedures, financial reports and cost control, planning and forecasting, legal compliance, and human resources management. Current trends, marketing strategies, and operational technologies will be analyzed. The course also involves a project as an opportunity to apply theory to a real-world setting. Prerequisites: BUSI 107 ; BUSI 109 ; Junior standing.