Nov 17, 2018  
2018-2019 Undergraduate Catalog 
    
2018-2019 Undergraduate Catalog
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HTM 250 - Food and Beverage Management


Restaurant management is analyzed from an operational and financial standpoint.  Student learn the basic financial concepts important in operating a profitable foodservice facility.  Menu management is discussed from a psychological viewpoint to influence guest decisions to purchase the items that are more profitable to the restaurant.  Internal control processes are examined to protect the assets of a restaurant.  Layout and design considerations are studied to ensure proper functionality of restaurants.

(Cr: 3)



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