HTM 557 : Restaurant and Catering Management
| Prerequisites: | HTM 352. |
| Description: | Standards and theories dealing with restaurant and catering operations including marketing strategies; food purchasing, production and financial management; sanitation, safety and facility management in restaurants; menus and information system management; beverage and catering management. Required field experience accompanies lectures. |
| Units: | 3 |
| Effective: | Summer 2009 |
| Latest Offering: | Fall 2009 |
