HTM 49200 - Advanced Foodservice Management

Utilize managerial skills and techniques with planning, organizing, directing, and controlling a full-service restaurant operation. Management teams of two to three students develop, market, and operate an international theme restaurant that is open to the public. Emphasis is placed on utilizing effective management skills to create a high-quality, profitable operation with well planned systems and highly motivated, organized employees.

Preparation for Course
P: HTM 18100, HTM 21400, HTM 31000, BUS 20000 or BUS 20100.

Cr. 4.