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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.