You are now in the main content area
HTF 505
Restaurants from Concept to Operations
This course covers the basic principles involved from development of the concept, business planning and launching of a successful restaurant operation. Topics include menu planning, food production, delivery systems and management controls. The creation of daily special menus will provide a practical application of theory, including HACCP, the recipe/menu development process.
Weekly Contact: Lecture: 3 hrs.
GPA Weight: 1.00
Course Count: 1.00
Billing Units: 1
Prerequisites
(HTF 100 and HTF 201) or HTF 110
Co-Requisites
None
Antirequisites
None
Custom Requisites
None
Mentioned in the Following Calendar Pages
*List may not include courses that are on a common table shared between programs.
