HADM 6301 - Restaurant Entrepreneurship

Fall, Spring. 3 credits. Letter grades only (no audit).

Field trip fee: maximum $400 for six required trips. Enrollment limited to: graduate students. Co-meets with HADM 4301.

G. Pezzotti.

This course is designed for students who have a strong interest in food and beverage operations and who may be considering a career as an entrepreneur. Under the supervision of the instructor and using student-developed case studies, students visit and analyze various independently owned and corporate restaurant operations. Analysis covers, but is not limited to, the restaurant’s concept (market), organization, ownership, management, physical structure, staff, front-of-the-house operations, back-of-the-house operations, and fiscal integrity. Readings about current topics in the restaurant industry are required. Classes alternate weekly between field trips (2:30 p.m. through dinner hour) and seminars/case presentations.