HRM 215 Restaurant Management

Lecture: 3 Lab: 0 Clinic: 0 Credits: 3

This course provides an overview of the responsibilities and activities encountered in managing a food and beverage operation. Topics include planning, organization, accounting, marketing, trends, and human resources from an integrated managerial viewpoint. Upon completion, students should be able to demonstrate an understanding of the operation of a restaurant.

Pre-requisite(s): C or better in CUL 110, CUL 135 and CUL 135A.
Co-requisite(s): HRM 215A.
Course is typically offered in Fall.
Student Learning Outcomes (SLOs)
At the completion of the course, the students should be able to do the following:

Identify strategies for effective restaurant management operations.
Evaluate the human resource function of restaurant management.
Create a restaurant concept with plans for implementation.