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 2017 Schedule

Section Instructor Location Schedule Notes
A1 Feldman SHA 201 MW 10:10 am-11:55 am Stamped Approval
Prereq: HF100
Sophomores Only

FALL 2017 Schedule

Section Instructor Location Schedule Notes
A2 Feldman SHA 201 MW 12:20 pm-2:05 pm Stamped Approval
Prereq: HF100
Sophomores Only

FALL 2017 Schedule

Section Instructor Location Schedule Notes
B1 Petrick EPC 204 TR 3:30 pm-5:15 pm Stamped Approval
Prereq: HF100
Juniors and SHA
Minors only

SPRG 2018 Schedule

Section Instructor Location Schedule Notes
A1 Feldman SHA 201 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.