HMT 362 - Foodservice Operations Management (3 cr.)

The foodservice industry is one of the largest private-sector employers in the United States today and industry projections forecast continuing growth in the future. A successful Food and Beverage Manager must have knowledge and skills in many different categories; including restaurant operations, the management process, marketing, cost and pricing strategies, production and service, sanitation and safety, design and financial management. Students will increase their knowledge base and skills in these topics and more, while interacting with classmates to exchange ideas and trends related to foodservice management.
Prerequisite(s): HMT 202
Fees: Food Lab Fee $115.00
Semester(s) Offered: Fall, Spring