HRM 215 - Restaurant Management

Credits: 3
Class: 3

Prerequisite(s): State, CUL 135
Corequisite(s): None.

This course provides an overview of the responsibilities and activities encountered in managing a food and beverage operation. Topics include planning, organization, accounting, marketing, trends, and human resources from an integrated managerial viewpoint. Upon completion, students should be able to demonstrate an understanding of the operation of a restaurant.