Restaurant Operations Management

Analysis of factors affecting food production and service in the food service industry emphasizing adherence to food quality and service. Evaluation of food products and commercial equipment. Planning and coordinating food production activities. Part of the Isenberg Bachelor of Science in Hospitality and Tourism Management online.

Course Details

Campus: 
Amherst
Format: 
Online
Level: 
Undergraduate
Subject: 
Business/Management
Hospitality and Tourism
Number: 
HT-MGT 355
Semester: 
Summer 2017
Registration Status: 
Closed
Registration: 
Monday, March 13, 2017 to Friday, May 26, 2017
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