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)