HRI 109 - Introduction to Restaurant Management

Course Description

Effective: 2018-08-01

Introduces the history, opportunities, problems and trends of restaurant management. Covers the organization and responsibilities of managing a restaurant including human resources, general business considerations and management theory.
Lecture 2 hours. Total 2 hours per week.
2 credits

General Course Purpose

The purpose of this course is to equip the student with the skills necessary to run a successful restaurant to include how restaurants work, staffing, maintaining customer satisfaction, making a profit and managing inventory. If approved, the course will serve as a required course in the proposed Career Studies Certificate in Restaurant Management.

Course Objectives

Major Topics to be Included

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