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Nov 21, 2024
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2020-2021 Undergraduate and Graduate Catalog [ARCHIVED CATALOG]
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HM 577 - Restaurant and Dining Management
(3 units)
Prerequisites: HM 276 or consent of instructor. Open to FCS graduate students only
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)
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