HADM 3350

Restaurant Management

Course Description

Course information provided by the Courses of Study 2017-2018.

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 Students are responsible for the cost of TIPS (responsible alcohol service)-$40 and ServSafe Manager-$38 certifications, and 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 Required.

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.

• 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.

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