HTM 250 - Food and Beverage Management

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

(Cr: 3)