CFCC 2018-2019 Catalog & Student Handbook 
    
    Mar 29, 2024  
CFCC 2018-2019 Catalog & Student Handbook [ARCHIVED CATALOG]

HRM 215 - Restaurant Management


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

Prerequisites: Take One: CUL-135 or HRM-124
Corequisites: Take 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.

**This is a Spring Only Class.** (S22911)