HRM 253 - Restaurant Management

Course Description

The procedures, practices and methods of food service operational management are presented in detail. The following topics are discussed: menu planning, pricing, merchandising, food purchasing, receiving, storage, issuing, inventory and controls. Kitchen supervision and design (workflow); employee training, labor cost/payroll analysis are topics of discussion. Upon successful completion of this course, students should be able to: Apply organizational theory to the practical performance of management functions. Use internal operational controls. Plan and design a menu. Purchase, receive, store and issue food. Design and lay out the operational areas. Deliver prepared foods to consumers. Perform administrative tasks with regard to personnel. Promote and merchandise products and services of a food-service operation.

Credit Hours: 3
Lecture Hours: 3

Course Prerequisites: HRM 100