HMGT 3251 - Restaurant Operations

3 hours (2;6)

A laboratory-based course designed to familiarize students with both dining room service, and with an understanding of quantity food production principles and techniques. Students apply organizational and management skills in the actual operation of a restaurant facility.

Prerequisite(s): HMGT 1470. Student must complete ServSafe Food Protection Manager Certification or an alternative certification which is accepted by the department. Both can be completed concurrently.

Course specific fees (in addition to tuition and mandatory):
Academic (AF) per hour: $10.40; Lab (LF): $30