HRT 5840 - Advanced Foodservice Management (3)

Concepts and principles involved in managing multiple restaurant units; finance, marketing, human resources, operations, and financial management. An overview to the multi-unit industry and selected operations. Investigation of traditional quick foodservice, cafeteria-style operations, home delivery, rolling caterers, and take-out only operations will be included. Franchises will be included.

Component(s): Lecture
Grading Basis: Graded Only
Repeat for Credit: May be taken only once