HTM-3010 Food and Beverage Management

3 credits

Prerequisites: HTM-2020 or permission of the instructor.

This course introduces the student to all areas of restaurant management. Students will learn menu development and planning, proper ordering, receiving, and inventory practices, and food production management techniques. Students will explore the issues of concept development, kitchen design, and space allocations. Student teams will develop a restaurant concept and design during the course of the semester. Students will develop and supervise a variety of food service events during the course of the semester. (Spring semester)