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Sep 27, 2024
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2022/2023 University Catalog [ARCHIVED CATALOG]
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HTM 340 - Restaurant Management Units: 3
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.
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