Jul 19, 2024  
2019-2020 Undergraduate Catalog 
2019-2020 Undergraduate Catalog [ARCHIVED CATALOG]

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)