HT 426

Restaurant Operational Management

University of Wisconsin-Stout · UGRD · Fall 2026

1 section

Catalog description

Application of the principles of food and beverage management in full service restaurants existing as independent units or as units within a commercial/ noncommercial foodservice operation. The course will emphasize fine dining, fine cuisine and control systems.

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Class #wisconsin_stout-1382Fall 2026UGRD3 credits

Days & times: No scheduled meeting time
Meeting dates: —
Location: —
Instructor: Staff

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