HFT2261 Advanced Restaurant Management

This course reviews menu engineering, analysis, evaluation and scheduling of the economic, technical, aesthetic and merchandising factors involved in the systematic planning, programming and design cycle for restaurants. Actual restaurant projects will serve as the basis for discussion and student project work.

Prerequisites: HFT 1000 and HFT 2265.

Terms Typically Offered:Spring

Classes not offered for selected criteria.

Textbook information will be available online for each term's courses 45 days prior to the first day of classes for the term.

The courses in this catalog are identified by prefixes and numbers that were assigned by Florida's Statewide Course Numbering System, a system used by all public postsecondary institutions in Florida and 32 non-public institutions. Seminole State controls the description, credit and content of its own courses.