HADM 4301

Restaurant Entrepreneurship

Course Description

Course information provided by the 2015-2016 Catalog.

This course is designed for students who have a strong interest in food and beverage operations and who may be considering a career as an entrepreneur. Under the supervision of the instructor and using student-developed case studies, students visit and analyze various independently owned and corporate restaurant operations. Analysis covers, but is not limited to, the restaurant's concept (market), organization, ownership, management, physical structure, staff, front-of-the-house operations, back-of-the-house operations, and fiscal integrity. Readings about current topics in the restaurant industry are required. Classes alternate weekly between field trips (2:30 p.m. through dinner hour) and seminars/case presentations.

Permission Note Enrollment limited to: SHA seniors.

Fees Max. cost of six required field trips: $400.

When Offered Fall, spring.

Comments Elective.

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