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HOSP201 - Restaurant Operations Management

 

A study of operation and management of a full-service restaurant, course topics include operational issues, customer satisfaction, restaurant trends and challenges, financial accountability, service issues, and management development. Various aspects of production and service are experienced, discussed and demonstrated. Students become familiar with all aspects of a restaurant operation.

 

Prerequisites

Corequisites

N/A

Schedule of Classes

Registration Dates Course Dates Session
08/27/18 - 02/01/19 02/04/19 - 03/31/19 Winter 2019 Session I - 8 Week session
10/29/18 - 03/29/19 04/01/19 - 05/26/19 Spring 2019 Session B - 8 Week session
12/31/18 - 05/31/19 06/03/19 - 07/28/19 Spring 2019 Session D - 8 Week session

Course Materials

Previous Syllabi

Book Title: Restaurant Operations Management : Principles and Practices - the VitalSource e-book is provided inside the classroom
ISBN: 9781256526469
Publication Info: Pearson
Author: Ninemeier, Jack D. / Hayes, David K
Unit Cost: $86.59
Electronic ISBN: 9781269456685
Electronic Unit Cost: $37.80