GHL 3420 - Foodservice Operations

Credit Hours: 4.0
Lecture Contact Hours: 3 Lab Contact Hours: 4

Prerequisite: GHL 1320 and GHL 1345 (formerly HRMA 1320 and HRMA 1345).
Description
Manager’s role of the operation of restaurants and foodservices. A systems approach to menu management, purchasing, production, purchase orders, marketing, service and evaluation procedures. Integration of all aspects of operations, laboratory included.
Repeatability: No

Additional Fee: Yes