HRM 215A Restaurant Management Lab

Lecture: 0 Lab: 2 Clinic: 0 Credits: 1

This course provides a laboratory experience for enhancing student skills in the responsibilities and activities encountered in managing a food and beverage operation. Emphasis is placed on practical applications of planning, organization, accounting, marketing, trends, and human resources from an integrated managerial viewpoint. Upon completion, students should be able to demonstrate a basic proficiency in restaurant management operations which may include overseeing and execution of production and service.

Pre-requisite(s): CUL 135 and CUL 135A .
Co-requisite(s): HRM 215
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:

Implement health, safety, and sanitation practices in accordance with local and national regulations.
Use restaurant management software and technology to streamline operations, including point-of-sale (POS) systems and reservation systems.
Identify problems, potential solutions, and effective strategies that may happen in a restaurant environment.