HMGT 4250 - Restaurant Operations II

3 hours (2;6)

Laboratory-based course designed to provide students with an understanding of food production principles and techniques. Students apply organizational and management skills in the actual operation of a restaurant facility, the Club at Gateway Center. Uniforms required.

Prerequisite(s): Hospitality major/minor status; HMGT 1420, HMGT 1470, HMGT 2280, HMGT 2480, HMGT 2860, HMGT 3250, HMGT 4210. Junior standing. Students must hold a current ServSafe Food Protection Manager Certification, or an alternative certification which is accepted by the department.