HTM 371 - Restaurant Development and Operations

Institution:

University of North Carolina at Greensboro

Subject:

Description:

Pr. HTM 151, ACC 201, and ECO 201 or permission of instructor Operations of quick-service, casual, and fine dining restaurants with emphasis on concept and menu development, cost/volume/profit relationships, forecasting demand and market share, market niche/positioning, scheduling, customer service, technology, and ambience/environment. (Fall)

Credits:

3.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Multiple

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.uncg.edu

Phone Number:

(336) 334-5000

Regional Accreditation:

Southern Association of Colleges and Schools

Calendar System:

Semester

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