HTE 4110 - Applied Restaurant Operations

Credits: 3 (1 + 4)

Prerequisite(s): HTE 2613, HTE 3603

Description: This course provides an applied learning environment in a restaurant laboratory. Students practice all the duties of restaurant management from menu and theme concept development to planning, equipping, purchasing, budgeting, and control of food and beverage service. Students practice leadership and management skills in the operation of a full-service restaurant where responsibilities include: organization, staffing, training, marketing, customer service, and development of service standards and menus.