HADM 3350

Restaurant Management

Course Description

Course information provided by the 2016-2017 Catalog.

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.

Prerequisites/Corequisites Prerequisite: HADM 2360 and TIPS and ServSafe Manager certified.

Permission Note Enrollment limited to: SHA students.

Fees Cost of certification for alcohol services billed through Bursar $40. Students are responsible for their own clothing and tools per guidelines of the course.

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.

When Offered Fall, spring.

Comments Required. 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.

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