• HMT-216 : Restaurant Operations Management II

    Academic Level:
    Undergraduate
    Department:
    Culinary Arts
    Subject:
    Hospitality Management
    Prerequisites:
    Complete CAI-216
    Corequisites:
    None
    Credits:
    3
    The student will gain an in-depth knowledge of the overall operation and management of a restaurant. This course will also include the human resources aspect of restaurant operations to include employee training and the organizational structure of the service staff. Emphasis will also be placed on strategies of serving food, wines, and beverages. A financial overview of the industry will cover the financial analysis relative to operational costs and controlling variable expenses.