HTM 49200 - Advanced Foodservice Management

Prerequisite(s): HTM 21200 FOR LEVEL UG WITH MIN. GRADE OF C AND HTM 29100 FOR LEVEL UG WITH MIN. GRADE OF C AND HTM 31100 FOR LEVEL UG WITH MIN. GRADE OF C AND HTM 34100 FOR LEVEL UG WITH MIN. GRADE OF C AND HTM 49101 FOR LEVEL UG WITH MIN. GRADE OF C

Credit Hours: 4.00. Utilize managerial skills and techniques with planning, organizing, directing and controlling a full service restaurant operation. Management teams of two to three students develop, market, and operate a restaurant that is open to the public. Emphasis is placed on utilizing effective management skills to create a high quality, profitable operation with well planned systems and highly motivated, organized employees. Typically offered Fall Spring.
Experiential Learning (EL): Yes

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