HADM 3350

HADM 3350

Course information provided by the Courses of Study 2018-2019.

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.

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

  • 15335HADM 3350  LEC 001

  • Enrollment limited to: 28 Hotel students per lab. Prerequisite: HADM 2360, Bar Code and Serv-Safe certification. Because of the group nature of the course, the absolute deadline to drop this course is the first week of class.

  • 15336HADM 3350  LAB 401

  • 15337HADM 3350  LAB 402

  • 15338HADM 3350  LAB 403

  • 15339HADM 3350  LAB 404

  • 15857HADM 3350  LAB 405

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    • Miller, D