Description
This course features comprehensive, applications-based coverage of all aspects of developing, opening, and running a restaurant. This includes topics such as staffing, legal and regulatory concerns, cost control and general financing, marketing and promotion, equipment and design, the menu, sanitation and concept.
Credit Hours
2
Offering Cycle
SPR
Yearly Cycle
All Years
Instructional Method
50d1e892-b440-4ab0-b6fd-dd9d98aeae39
Contact Hours
2