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.

Course Details

Campus: 
Amherst
Format: 
Online
Level: 
Undergraduate
Subject: 
Business / Management
Hospitality and Tourism
Number: 
HT-MGT 355
Semester: 
Summer 2019
Registration Status: 
Closed
Registration: 
Monday, March 11, 2019 to Friday, July 12, 2019