HADM 3350

HADM 3350

Course information provided by the Courses of Study 2020-2021.

Students synthesize foodservice concepts, business principles, and hospitality-management theories and apply them practically in an actual restaurant setting. The course covers issues and principles relevant to the restaurant industry, including market analysis, menu and service systems, and restaurant metrics. Students manage a restaurant open to the public and evaluate the process and outcomes.

When Offered Fall, Spring.

Fees Course fee: $40 TIPS (responsible alcohol service) and $38 ServSafe Manager certifications. Students are also responsible for their own clothing and tools per guidelines of the course.
Permission Note Enrollment limited to: SHA students.
Prerequisites/Corequisites Prerequisite: HADM 2360 and TIPS and ServSafe Manager certified.

Satisfies Requirement Satisfies Core requirement for SHA students.

Comments Because of group work for this course, students MAY NOT drop the course after their lab date during the first full week of the semester.

Outcomes
  • PLO 1.1: Students will identify key issues and appropriately apply discipline principles to analyze a hospitality management solution.
  • PLO 1.2: Students will critically evaluate a hospitality management problem and will formulate a solution based on principles from at least two management disciplines.
  • PLO 2.1: Students will create professional-quality written business documents.
  • PLO 2.2: Students will plan and deliver a professional-quality oral presentation.
  • PLO 2.3: Students will demonstrate productive team behaviors.
  • PLO 2.4: Students will demonstrate effective use of information technology.
  • PLO 3.1: Students will identify the ethical dimensions of a business decision.

View Enrollment Information

Enrollment Information
Syllabi: none
  •   Regular Academic Session.  Choose one lecture and one laboratory.

  • 3 Credits GradeNoAud

  • 14375HADM 3350  LEC 001

    • FOnline Meeting
    • Sep 2 - Dec 16, 2020
    • Jan, L

      Kingra, M

      Miller, D

  • Instruction Mode: Online
    Enrollment limited to: 30 SHA students per lab. Prerequisite: HADM 2360, TIPS and Serv-Safe certification. Because of the group nature of the course, the absolute deadline to drop this course is Aug. 30, 2019. For the fall 2020 semester, all labs will be done virtually. The restaurant will be take out only. Students will be required watch lab via Zoom during their scheduled lab time and for lecture.

  • 14376HADM 3350  LAB 401

    • MOnline Meeting
    • Sep 2 - Dec 16, 2020
    • Miller, D

  • Instruction Mode: Online

  • 14377HADM 3350  LAB 402

    • TOnline Meeting
    • Sep 2 - Dec 16, 2020
    • Miller, D

  • Instruction Mode: Online

  • 14441HADM 3350  LAB 403

    • WOnline Meeting
    • Sep 2 - Dec 16, 2020
    • Kingra, M

  • Instruction Mode: Online

  • 14442HADM 3350  LAB 404

    • ROnline Meeting
    • Sep 2 - Dec 16, 2020
    • Kingra, M

  • Instruction Mode: Online

  • 14518HADM 3350  LAB 405

  • Instruction Mode: Online