Mar 29, 2024  
2019-2020 Undergraduate Bulletin 
    
2019-2020 Undergraduate Bulletin [ARCHIVED]

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HT-426 Restaurant Operational Management


(3 cr.)
Repeatable for Credit: No
Application of the principles of food and beverage management in full service restaurants existing as independent units or as units within a commercial/ noncommercial foodservice operation. The course will emphasize fine dining, fine cuisine and control systems.
Prerequisite: take HT-324 



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