HTL 125* - Management of Restaurant & Quick Service Operations

A study of the principles of restaurant and food service management focusing on contemporary management theories and their application to the competitive restaurant and food service industry.

Vocational/Career Program Designation: *Designated primarily for vocational/career programs. This course may be accepted as transfer credit by some colleges and universities, but that decision is made by the receiving institution. This course is collegiate level work, but has been developed with a purpose other than being a university parallel course.

Credits: (3)

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