HADM 3350

HADM 3350

Course information provided by the Courses of Study 2020-2021. Courses of Study 2021-2022 is scheduled to publish by July 1.

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

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

  • 3 Credits GradeNoAud

  • 14060HADM 3350  LEC 001

    • FTo Be Assigned
    • Aug 26 - Dec 7, 2021
    • Jan, L

      Kingra, M

      Miller, D

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

  • 14061HADM 3350  LAB 401

  • Instruction Mode: Planned for In Person

  • 14062HADM 3350  LAB 402

  • Instruction Mode: Planned for In Person

  • 14126HADM 3350  LAB 403

  • Instruction Mode: Planned for In Person

  • 14127HADM 3350  LAB 404

  • Instruction Mode: Planned for In Person

  • 14203HADM 3350  LAB 405

  • Instruction Mode: Planned for In Person