HOSP 645 - Advanced Restaurant Management

Credit(s): 3

ADVANCED RESTAURANT MANAGEMENT
Component: Lecture
Management tools and techniques to aid the effective management of restaurant and food service operations. Based on a synthesis of domains such as organizational theories, consumer behavior, cost accounting, operations management, financial analysis and human resource management.
Repeatable for Credit: Y Allowed Units: 6 Multiple Term Enrollment: N Grading Basis: Student Option
RESTRICTIONS: Priority for Hospitality Business Management Students and Students in Masters Level Programs in the College of Business and Economics.

Course Typically Offered: Spring