HRT 3830 - Food and Beverage Operations (3)

The comprehensive application of food and beverage principles, practices, philosophies, and systems in managing a full-service restaurant. Planning, managing and evaluating the daily operation of the restaurant.

Prerequisite(s): HRT 2020; HRT 276 or HRT 2760; HRT 281 or HRT 2810; HRT 281L or HRT 2810L; and HRT 302 or HRT 3020.
Corequisite(s): HRT 3830L.
Component(s): Lecture
Grading Basis: Graded Only
Repeat for Credit: May be taken only once