(HTM 351) Restaurant Management and Operations
Explore the dynamic world of restaurant management and operations, including everything from strategic planning and cost control to exceptional guest experiences and sustainable practices. Learn to navigate technology, master menu engineering, optimize labor costs and performance, and ensure profitability across diverse food service models.
| Credit Hours | 3.0 Lecture |
|---|---|
| Prerequisites | HTM 150 |
| Offered | Fall, winter |
| Programs | Hospitality and Tourism Management (BS), Hospitality and Tourism Management Minor |
Course Learning Outcomes
The purpose of this course is to provide the student with practical application of what it will take to research a restaurant concept, determine factors that will determine its success and be able to effectively operate it.