HTM 3090

This course covers the application of managerial functions to restaurant and foodservice operations with the emphasis on teamwork and the principles of food production and service in a sustainable commercial restaurant setting. Students gain hands-on understanding of scheduling, purchasing, costing, nutritional analysis, and food safety while operating a student run restaurant. [Restriction(s): Restricted to students in BCOM.HTM, BCOM.HTM:C, BASC.AHN_DIET, or the Restaurant and Beverage Management Minor.][Department(s): School of Hospitality, Food and Tourism Management]