HOSP201 - Restaurant Operations Management
View Academic Calendar
A study of operation and management of a full-service restaurant, course topics include operational issues, customer satisfaction, restaurant trends and challenges, financial accountability, service issues, and management development. Various aspects of production and service are experienced, discussed and demonstrated. Students become familiar with all aspects of a restaurant operation.
Prerequisites
Corequisites
N/A
Schedule of Classes
| 09/26/11 - 02/26/12 |
03/05/12 - 04/29/12 |
Winter 2012 Session D - 8 Week session |
| 10/31/11 - 03/25/12 |
04/02/12 - 05/27/12 |
Spring 2012 Session B - 8 Week session |
| 11/28/11 - 04/29/12 |
05/07/12 - 07/01/12 |
Spring 2012 Session I - 8 Week session |
| 12/26/11 - 05/27/12 |
06/04/12 - 07/29/12 |
Spring 2012 Session D - 8 Week session |
| 01/30/12 - 06/24/12 |
07/02/12 - 08/26/12 |
Summer 2012 Session B - 8 Week session |
Course Materials
| Book Title: |
Restaurant Operations Management : Principles and Practices
|
| ISBN: |
0131100904
|
| Publication Info: |
Prentice Hall, Inc.
|
| Author: |
Ninemeier, Jack D. / Hayes, David K
|
| Unit Cost: |
$85.75
|
| |
