HTMG 3302 - Café Management and Operations

Prerequisite: HTMG 2210. This course provides the "real world" opportunity to engage in the planning, management and operations decisions of our on-campus Café. Topics covered in the course will include but are not limited to: food service-related fundamentals, food safety and sanitation principals, menu design, staffing and leadership. Skills in financial management and foodservice marketing are applied. Lab work will include quantity food production, use & care of foodservice equipment, and application of food-service strategies. This is a 4-credit class that requires work in the Café; the experiential elements of this course satisfy one of the University's experiential education courses. 4 credits.