REST 350 - Management of Service Operations Capstone

Description
This course provides you with inventory, marketing and cost-calculation tools ensuring you can create change recommendations supporting a food service operation. Topics include understanding revenue management, the importance of menu pricing and the impact of price on consumer behaviour. Concepts will be reinforced through practice of inventory management, labour management principles, preparing for and managing live service operations, costing techniques for staff and food and working through revenue maximization strategies.

3 Credits

Prerequisites

HRMT 320
LDSH 310
REST 300
REST 310