|Course Title||RESTAURANT MANAGEMENT|
|Full Title||Restaurant Management|
|Description||Restaurant and food service principles to operations of casual and fine dining restaurants with emphasis on cost/volume/profit relationships, forecasting demand and market share, market niche/positioning, sanitation and safety, scheduling, quality management, customer service, technology, and ambience/environment.|
|Prerequisite||Hospitality and Tourism Management 301.|
|Course Hours||Two lectures and three hours of laboratory.|
This section has a zero-cost course materials (ZCCM) designation and exclusively uses digital course materials that are free of charge and may have an optional low-cost print version or there are no course materials required. The ZCCM designation may change if a new faculty member is assigned or other course materials are added.