CFCC 2020-2021 Catalog & Student Handbook [ARCHIVED CATALOG]
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HRM 215 - Restaurant Management
Class: 3 Lab: 0 Clinical: 0 Work: 0 Credit(s): 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. (S22911)
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