HADM 3350

HADM 3350

Course information provided by the Courses of Study 2021-2022.

This course covers concepts, issues, and business principles relevant to the restaurant industry, including market analysis, menu and service systems, and financial and operational management and applies them in a real-life restaurant setting. Students conceptualize and manage the operations of an in-person restaurant open to the Cornell community and evaluate the process and outcomes.  Successful completion of the course requires students to complete TiPS and ServSafe certifications shortly after the start of the semester.

When Offered Fall, Spring.

Fees Course fee: $40 TiPS and $38 ServSafe Manager certifications.
Permission Note Enrollment limited to: SHA students.

Satisfies Requirement Satisfies core requirement for SHA students.

Comments Students may not drop the course after their lab date during the first full week of the semester.

View Enrollment Information

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

  • 3 Credits GradeNoAud

  • 14060 HADM 3350   LEC 001

    • F Phillips Hall 101
    • Aug 26 - Dec 7, 2021
    • Jan, L

      Kingra, M

      Miller, D

  • Instruction Mode: In Person
    Enrollment limited to: Prerequisite: HADM 2360, TIPS and Serv-Safe certification. To join the waitlist, please email Meleah Grover mg888@cornell.edu.

  • 14061 HADM 3350   LAB 401

  • Instruction Mode: In Person

  • 14062 HADM 3350   LAB 402

  • Instruction Mode: In Person

  • 14126 HADM 3350   LAB 403

  • Instruction Mode: In Person

  • 14127 HADM 3350   LAB 404

  • Instruction Mode: In Person

  • 14203 HADM 3350   LAB 405

  • Instruction Mode: In Person