HADM 3350: Restaurant Management

Fall, Spring. 3 credits. Letter grades only (no audit).

Students may not drop the course after their lab date during the first full week of the semester.

Limited to Hotel Students

Instructors

  • Michael Kingra (mrk248) - Spring 2021
  • Giuseppe Pezzotti (ggp1) - Fall 2019
  • Douglass Miller (ddm83) - Spring 2021
  • Lilly Jan (lwj28) - Spring 2021

Description

This course covers concepts, issues, and business principles relevant to the restaurant industry, including market analysis, menu and service systems, and financial and operational management and applies them in a real-life restaurant setting. Students conceptualize and manage the operations of an in-person restaurant open to the Cornell community and evaluate the process and outcomes.  Successful completion of the course requires students to complete TiPS and ServSafe certifications shortly after the start of the semester.