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Oct 23, 2026
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HRM 215 - Restaurant Management
Lecture: 3
Credits: 3
State Prerequisites: Take One: CUL 135 or HRM 124
This course provides an overview of the responsibilities and activities encountered in managing a food and beverage operation. Topics include planning, organization, accounting, marketing, trends, and human resources from an integrated managerial viewpoint. Upon completion, students should be able to demonstrate an understanding of the operation of a restaurant.
State Course Code S22911
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