HTM 340 - Restaurant Management

Units: 3

Grading Method: LCR: Letter Grade with Cr/NC available. The grading default for the class will be letter grade, but students can opt to take it for Cr/NC

Two lectures and three hours of laboratory.

Prerequisite(s): HTM 301.

Restaurant and food service principles to operations of casual and fine dining restaurants with emphasis on cost/volume/profit relationships, forecasting demand and market share, market niche/positioning, sanitation and safety, scheduling, quality management, customer service, technology, and ambience/environment.

Maximum Credits: 3