Undergraduate Prerequisites: SHAHF 100; Undergraduate Corequisites: SHAHF 260. Note: Students must take SHAHF 220 and HF 260 concurrently in the same section (e.g., A1/A1). Contact your academic advisor with any questions. - This course 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.

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