HTM 492 - 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: 212, 291, 291L, 341, and 491.

Cr. 4.