HM 477 - Restaurant and Dining Management

(3 units)

Prerequisites: HM 170 and HM 277.
Explore organization and administration in commercial and noncommercial foodservice operations. Includes food purchasing, receiving, storage, inventory control, marketing, organizational management, human resource management, productivity, financial management, and quality management. Fieldtrips required.

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