HADM 3350 (formerly 3305) - Restaurant Management

Fall, spring. 4 credits. Letter grades only.

Prerequisite: HADM 2360 (formerly 2236) and Bar Code and Serv-Safe certified. Cost of lab manual, certification for alcohol service, utensils for front- and back-of-house: approx. $85. Required. Because of group work for this course, absolute deadline to drop course in fall is Sept. 2, 2011, and in spring is Feb. 3, 2012. Limited to 25 Hotel students per lab.

S. Lipinski and A. Susskind.

This course offers the opportunity to synthesize the skills, concepts, and theories students have learned in other classes and apply them practically in an actual restaurant setting. Lecture topics cover pertinent issues and principles relevant to the industry at large and then are incorporated as a class into actions that occur in the student-run operation.