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 2014 Schedule

Section Instructor Location Schedule Notes
A1 Szende SHA 210 MW 2:00 pm-3:30 pm Stamped Approval
Preq: HF100

FALL 2014 Schedule

Section Instructor Location Schedule Notes
A2 Szende SHA 210 MW 11:00 am-12:30 pm Stamped Approval
Preq: HF100
Class Full

SPRG 2015 Schedule

Section Instructor Location Schedule Notes
A1 Szende TR 11:00 am-12:30 pm Stamped Approval
Prereq: HF100

SPRG 2015 Schedule

Section Instructor Location Schedule Notes
A2 Szende TR 12:30 pm-2:00 pm Stamped Approval
Prereq: HF100

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