Undergraduate Prerequisites: SHA HF 100 ; Undergraduate Corequisites: SHA HF 260. Note: Students must take SHA HF 220 and HF 260 concurrentl y in the same section(e.g. A1/A1). Contact your academic advisor with any questions. - This courses focuses on principal operating problems facing managers in the restaurant industry. Topics such as concept development and entrepreneurship, menu analysis, cost control, operational analysis, and customer service processes are addressed. 4 credits, offered Fall & Spring.

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