For Fall Term 2021, we are offering in-person, hybrid, remote and online courses.  
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HFT2265 Principles of Restaurant Management

This course covers the basic principles of restaurant management with topics that include menu development, dining service styles and procedures, beverage service styles and procedures, service equipment and supplies, facility layout, décor, cleaning and maintenance, casual/theme restaurants, banquets and catered events.

Prerequisite: HFT 1000.

Terms Typically Offered: Spring
Credits: 3.00

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.

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