THM 310 - Restaurant Management

Unique Course
In this study of institutional food procedures, sources of supply and methods of delivery will be studied. Topics will include determination of food costs, preparation, and equipment requirements; organization of the kitchen staff; inventory control and yield-testing techniques; and food and beverage cost controls.
Additional Fee: An additional ‘Mandatory Fee’ applies to this course.
PreRequisite: THM-100
3 semester hours