HADM 3350

HADM 3350

Course information provided by the Courses of Study 2019-2020.

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 Course fee: $40 TIPS (responsible alcohol service) and $38 ServSafe Manager certifications. Students are also responsible for 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 Satisfies Core requirement for SHA students.

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.

View Enrollment Information

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

  • 3 Credits Opt NoAud

  • 15419 HADM 3350   LEC 001

    • F Statler Hall 196
    • Jan 21 - May 5, 2020
    • Jan, L

      Miller, D

  • Instruction Mode: Hybrid - Online & In Person
    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.

  • 15420 HADM 3350   LAB 401

  • Instruction Mode: Hybrid - Online & In Person

  • 15421 HADM 3350   LAB 402

  • Instruction Mode: Hybrid - Online & In Person

  • 15422 HADM 3350   LAB 403

  • Instruction Mode: Hybrid - Online & In Person

  • 15423 HADM 3350   LAB 404

  • Instruction Mode: Hybrid - Online & In Person