HADM 3350 - Restaurant Management

Fall, spring. 3 credits. Letter grades only.

Prerequisite: HADM 2360 and Bar Code and Serv-Safe certified. Cost of certification for alcohol services billed through Bursar $40. Students are responsible for their own clothing and tools per guidelines of the course. Enrollment limited to: SHA students. Required. Because of group work for this course, absolute deadline to drop course in fall is August 29, 2015, and in spring is Jan. 30, 2015.

Staff.

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.

Outcome 1: PLO 1.1: Students will identify key issues and appropriately apply discipline principles to analyze a hospitality management solution.

Outcome 2: PLO 1.2: Students will critically evaluate a hospitality management problem and will formulate a solution based on principles from at least two management disciplines.

Outcome 3: PLO 2.1: Students will create professional-quality written business documents.

Outcome 4: PLO 2.2: Students will plan and deliver a professional-quality oral presentation.

Outcome 5: PLO 2.3: Students will demonstrate productive team behaviors.

Outcome 6: PLO 2.4: Students will demonstrate effective use of information technology.

Outcome 7: PLO 3.1: Students will identify the ethical dimensions of a business decision.