HADM 3350

HADM 3350

Course information provided by the Courses of Study 2022-2023.

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: NSHA students.
Prerequisites/Corequisites Prerequisite: HADM 1361 or HADM 2360.

Satisfies Requirement Satisfies core requirement for NSHA students.

Comments Students may not drop the course after their lab date during the first full week of the semester.

View Enrollment Information

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

  • 3 Credits GradeNoAud

  •  8077 HADM 3350   LEC 001

    • F Olin Hall 255
    • Jan 23 - May 9, 2023
    • Jan, L

      Kingra, R

      Lee, S

      Miller, D

  • Instruction Mode: In Person
    Enrollment limited to: Nolan students. Prerequisite: HADM 2360, TIPS and Serv-Safe certification. Last day to drop this course is January 30, 2023.

  •  8078 HADM 3350   LAB 401

  • Instruction Mode: In Person

  •  8079 HADM 3350   LAB 402

  • Instruction Mode: In Person

  •  8080 HADM 3350   LAB 403

  • Instruction Mode: In Person

  •  8081 HADM 3350   LAB 404

  • Instruction Mode: In Person

  •  8572 HADM 3350   LAB 405

  • Instruction Mode: In Person