BUS 487 - Catering & Fine Dining Mgmt

Unit(s): 4

This capstone course option for the hospitality management major integrates knowledge gained from the required hospitality managment curriculum to prepare students to contribute to the success of a high-quality foodservice business or department. Through hands-on learning activities, students will gain an in-depth understanding as to how advance planning, effective human resource management, sound financial management, and a working knowledge of the food and beverage industry’s best practices combine synergistically to successfully and profitably execute upscale, memorable dining experiences.

Prerequisite: BUS 385 and (BUS 484)
Restriction: Class restricted to Senior; SOM-HMGT Course Materials Fee - 35; Field of study restricted to Hospitality Industry Mgmt, Hospitality Management Major
School of Management