Food & Beverage Management

SHA HF 220

This courses focuses on principal operating problems facing managers in the restaurant industry. Topics such as concept development and entrepreneurship, menu analysis, cost control, operational analysis, and customer service processes are addressed. 4 credits, offered Fall & Spring.

FALL 2015 Schedule

Section Instructor Location Schedule Notes
A1 Szende SHA 201 MW 9:00 am-11:00 am Stamped Approval
Prereq: HF100
Sophomores Only
Class Full

FALL 2015 Schedule

Section Instructor Location Schedule Notes
A2 Szende SHA 201 MW 11:00 am-1:00 pm Stamped Approval
Prereq: HF100
Sophomores Only
Class Full

FALL 2015 Schedule

Section Instructor Location Schedule Notes
B1 Szende SHA 210 TR 11:00 am-1:00 pm Stamped Approval
Prereq: HF100
Juniors and SHA
Minors only
Class Full

Note: this course was also offered during Summer Term

Note that this information may change at any time. Please visit the Student Link for the most up-to-date course information.