HSP 201 — Restaurant Management
Prerequisite: HSP 101 or consent of department Provides an overview of management in the food service industry with emphasis on the importance of the menu as the center of all management activities. Included are the menu and cost controls, menu pricing/mechanics and analysis, planning the liquor menu, planning a healthy menu, the menu and purchasing/production and ser- vice, the menu and labor concerns, use of technology, and finances in menu planning.