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.
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.
Lecture Hours: 3
Course Prerequisites: HRM 100