HADM 3420 Restaurant and Food Service Management
Credit Hours 3.0
Prerequisites None
Requirements Must meet RCB upper division course requirements and 45 semester hours, CSP 1, 2, 6

This course covers the history, organization, and development of modern food service concepts: industry demographics, impact of restaurants’ location, menu design, business entities, franchising, service delivery systems, equipment selection, facility layout, and career demands. The food service industry includes not only commercial table service restaurants and fast food operations, but all public and private operations offering food service to a constituency that includes retail, contract feeding, military, education, health care, transportation, and recreation areas.