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 2016 Schedule

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

FALL 2016 Schedule

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

FALL 2016 Schedule

Section Instructor Location Schedule Notes
B1 SHA 110 TR 11:00 am-1:00 pm Stamped Approval
Prereq: HF100
Juniors and SHA
Minors only

SPRG 2017 Schedule

Section Instructor Location Schedule Notes
A1 TR 9:00 am-10:45 am Stamped Approval
Prereq: HF100
Linked w/
HF260 A1

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