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MGT 309 Restaurant and Foodservices Management

Prerequisite: MGT 250 and junior standing.

Course Description: This course introduces the student to the management issues associated with the planning, operation, control and service quality assurance of foodservice establishments. The course emphasizes management techniques in different types of food services in hotels, restaurants, and institutions.

Course Rotation: NYC: Spring. PLV: Fall.


3 credits


MGT 205 Minimum Grade of D or MGT 250 Minimum Grade of D