3credit hour(s)Prerequisite:HRTM 1120 or CULN 1100 Provides an overview of managerial functions for different types of food and beverage operations. Topics include concept and menu planning, facility design, equipment selection, marketing, staffing, and evaluating and incorporating current trends into operations.
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Similar NM courses: SFCC CULA 251 Restaurant Concept to Operation, ENMU HRTM 410 Food Operations Management