HM 577 - Restaurant and Dining Management

(3 units)

Prerequisite: Graduate Standing.
Principles of organization and administration in commercial and non-commercial foodservice operations are explored. Includes food purchasing, receiving, storage, inventory control, marketing, organizational management, human resource management, productivity, financial management, and quality management as applied to the foodservice industry. Field trips required.

Letter grade only (A-F). (Discussion 3 units)