HSP 215 Restaurant Management
This course is an overview of the various challenges of operating a financially successful food service operation. Emphases are placed on food and beverage cost controls, kitchen controls, menu planning and dining room operations. Realizing that service is often the reason customers come to a particular food service establishment and the importance of developing strong customer service skills are emphasized. R, 12 (2 lecture hours and 2 laboratory hours)
Prerequisite/Corequisite
HSP 138 - must be taken prior to or at the same time as this course