Course Description:
HRIM 434 builds upon the principles derived from Intro to Food Service Management with application to a quantity food service environment. Topics covered include menu planning, costing, pricing and production scheduling. In HRIM 434, the student will progress to managing the Marriott Cafe, an actual food service operation located on campus. This capstone course gives the student the platform to practice and apply management principles covered in lectures, through managing an actual food service operation open to the public. During the course, all students will be given both "front-of-the-house" and "back-of-the-house" management responsibilities.
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