HRT 4840 - Multi-Unit Restaurant Management (3)

Concepts and principles involved in managing multiple restaurant units; finance, marketing, human resources, operations, and financial management. An overview of the multi-unit industry and selected operations. Investigation of traditional quick service restaurants (QSR, limited and full service as well as franchise operations will be included.

Prerequisite(s): Junior or senior standing.
Component(s): Lecture
Contact Hour(s): 3 hours lecture/discussion
Grading Basis: Graded Only
Repeat for Credit: May be taken only once
Course Category: Major Course