HRM 215 - Restaurant Management

Class: 3 Lab: 0 Clinical: 0 Work: 0 Credits: 3

Prerequisites: Take One: CUL-135 or HRM-124
Corequisites: HRM-215A

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. (S22911)