HADM 3350: Restaurant Management
Fall, Spring. 3 credits. Letter grades only.
Prerequisite: HADM 2360 and TIPS and ServSafe Manager certified. Because of group work for this course, students MAY NOT drop the course after their lab date during the first full week of the semester.
Anthony Vesco (av265) – Fall 2017
Michael Kingra (mrk248) – Fall 2017
Christian Latimer (cgl63) – Fall 2017
Heather Kolakowski (haf3) – Fall 2017
Nicole de Ovin-Berenguer (nmd66) – Fall 2017
Jamie Bellamore (jmb758) – Fall 2017
Robert White (rew5) – Fall 2017
Douglass Miller (ddm83) – Fall 2017
Beth Wilcox (blw5) – Fall 2017
Douglass Miller (ddm83) – Fall 2018
Michael Kingra (mrk248) – Fall 2018
Christopher Gaulke (ccg79) – Fall 2018
Heather Kolakowski (haf3) – Fall 2018
Douglass Miller (ddm83) – Spring 2018
Michael Kingra (mrk248) – Spring 2018
Douglass Miller (ddm83) – Spring 2019
Heather Kolakowski (haf3) – Spring 2019
Students synthesize foodservice concepts, business principles, and hospitality-management theories and apply them practically in an actual restaurant setting. The course covers issues and principles relevant to the restaurant industry, including market analysis, menu and service systems, and restaurant metrics. Students manage a restaurant open to the public and evaluate the process and outcomes.