IHT 305 - Restaurant Management

Institution:

Saint Leo University

Subject:

Description:

Prerequisite: IHT 220 Operational management of a successful food service facility is studied. Restaurant characteristics, menu planning, service techniques, kitchen design, sanitation and safety, and food handling from ordering to preparation are featured. Offered in the fall semester.

Credits:

3.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.saintleo.edu

Phone Number:

(352) 588-8200

Regional Accreditation:

Southern Association of Colleges and Schools

Calendar System:

Semester

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