HP-111 Restaurant Operations
This course provides an overview of the various departments contained within the restaurant operation. An introduction is made to management and controls in the foodservice operation. The differing roles of service in each outlet are examined. An emphasis is placed upon staffing, menu planning, promotion, cost control, and revenue growth, as well as human resource and safety issues specific to the industry. Students also learn the role of computers/POS systems in restaurant management.
Credits
3
Notes
Formerly Food and Beverage Management effective Fall'13.