HADM 6301

Last Updated

  • Schedule of Classes - May 15, 2019 12:56PM EDT
  • Course Catalog - March 4, 2019 1:00PM EST

HADM 6301
Restaurant Entrepreneurship

Course information provided by the 2018-2019 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: Graduate students.

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

When Offered Fall, Spring.

Satisfies Requirement Elective.

View Enrollment Information

Syllabi: none

  •   Regular Academic Session.  Combined with: HADM 4301

  • 3 Credits GradeNoAud

  • 15403 HADM 6301   LEC 001

  • Instruction Mode: In Person

    Enrollment limited to: MMH students. Cost of six required field trips approx. $400. Undergrads must enroll in HADM 4301.

    Instructor Consent Required (Add)