Future restaurant leaders must possess many qualities and deal with challenging and complex business situations. This case study based elective course will allow graduate level students to apply the principles of leadership, analysis, and planning that they have learned in their prior required coursework to issues in corporate and multi-unit restaurant management and operations. The planning process for new restaurant ventures is explored. Students will critically analyze financing plans for new concept development. New ways of assessing restaurant success and failure are examined. An emphasis is placed on the use of qualitative and quantitative tools to analyze restaurant performance. Advantages and disadvantages of various market entry strategies are discussed. Opportunities for restaurant organizations to expand globally are addressed. 4.cr. Offered Fall Semester.