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Delaware County Community College, Serving Delaware and Chester Counties

HRM 253 - Restaurant Management

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.
Credit Hours: 3
Lecture Hours: 3


Course Prerequisites: HRM 100