Take CUL-135 and CUL-135A or HRM-124. Take DRE-097 and DMA-030 or ENG 080, RED 080 and MAT-060 or Placement Test Credit Equivalent
This course provides an overview of the responsibilities and activities encountered in managing a food and beverage operation. Topics include planning, organization, accounting, marketing, trends, and human resources from an integrated managerial viewpoint. Upon completion, students should be able to demonstrate an understanding of the operation of a restaurant.