HADM 6301

Restaurant Entrepreneurship

Course Description

Course information provided by the Courses of Study 2015-2016.

This course is designed for students who have a strong interest in food and beverage operations and who may be considering a career as an entrepreneur. Under the supervision of the instructor and using student-developed case studies, students visit and analyze various independently owned and corporate restaurant operations. Analysis covers, but is not limited to, the restaurant's concept (market), organization, ownership, management, physical structure, staff, front-of-the-house operations, back-of-the-house operations, and fiscal integrity. Readings about current topics in the restaurant industry are required. Classes alternate weekly between field trips (2:30 p.m. through dinner hour) and seminars/case presentations.

When Offered Fall, spring.

Fees Max. cost of six required field trips: $400.
Permission Note Enrollment limited to: Graduate students.

Satisfies Requirement Elective.

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