HRM 253 - Restaurant Management

Institution:

Delaware County Community College

Subject:

Hotel And Restaurant Management

Description:

The procedures, practices and methods of food service operational management are presented in detail. The following topics are discussed: menu planning, pricing, merchandising, food purchasing, receiving, storage, issuing, inventory and controls. Kitchen supervision and design (workflow); employee training, labor cost/payroll analysis are topics of discussion. Upon successful completion of this course, students should be able to: Apply organizational theory to the practical performance of management functions; Use internal operational controls; Plan and design a menu; Purchase, receive, store and issue food; Design and lay out the operational areas; Deliver prepared foods to consumers; Perform administrative tasks with regard to personnel; Promote and merchandise products and services of a food-service operation.

Credits:

3.00

Credit Hours:

Prerequisites:

HRM 100

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.dccc.edu

Phone Number:

(610) 359-5000

Regional Accreditation:

Middle States Association of Colleges and Schools

Calendar System:

Semester

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