You are now in the main content area
Restaurants from Concept to Operations
This course covers the basic principles involved from development of the concept, business planning and launching of a successful restaurant operation. Topics include menu planning, food production, delivery systems and management controls. The creation of daily special menus will provide a practical application of theory, including HACCP, the recipe/menu development process.
Weekly Contact: Lecture: 3 hrs.
GPA Weight: 1.00
Course Count: 1.00
Billing Units: 1
(HTF 100 and HTF 201) or HTF 110
Mentioned in the Following Calendar Pages
*List may not include courses that are on a common table shared between programs.