Restaurant Management


This course provides an overview of the responsibilities and activities encountered in managing food and beverage operations. 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. Students will also examine menu design, layout, marketing, concept development, target consumers and trends.

  • Prerequisite:
    CUL-135, CUL-135A, and HRM-124
  • Corequisite:
Class Hours 3
Lab Hours
Clinic, Coop, or Shop Hours
Credit Hours 3