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HTF 505
Restaurants from Concept to Operations
This course explores the strategies behind running a profitable restaurant. Discover how business acumen and service design drive growth, shape consumer behaviour, and boost profitability, all while delivering quality dining experiences. Key topics include menu design, space optimization, revenue management, and cost control.
Weekly Contact: Lecture: 3 hrs.
GPA Weight: 1.00
Course Count: 1.00
Billing Units: 1
Prerequisites
None
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.
