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HTF 506

Food and Beverage Operations

Explore the fundamentals of running a restaurant through real-world scenarios and interactive experiences. Key topics include managing front- and back-of-house operations, coordinating guest flow and service, menu planning, restaurant technology, staff scheduling, cost control, customer service strategies, service recovery, and marketing. Blending real-world practice with business strategy, this course offers valuable experience for anyone interested in hospitality, restaurants, events, entrepreneurship, or gaining an inside look at how food and beverage operations work.
Weekly Contact: Lecture: 3 hrs.
GPA Weight: 1.00
Course Count: 1.00
Billing Units: 1

Prerequisites

None

Co-Requisites

None

Antirequisites

None

Custom Requisites

None

Mentioned in the Following Calendar Pages

*List may not include courses that are on a common table shared between programs.