HCA202 Hospitality Supervision andMarketing

3 Credit Hours

This course introduces the student to principles of successful restaurant management. It includes the planning stages of marketing, menu design, pricing, and evaluation. It also emphasizes information managers need to know concerning employee recruitment and selection, and legal aspects of restaurant management. In addition, upon successful completion of the course students will earn a certificate from the National Restaurant Association (NRA) in collaboration with the ManageFirst Professional® (MFP®) credential. This course is one of five (NRAEF) courses that help students earn their MFP® certification. Pre requisites: HCA 104 Culinary Techniques and Theory, HCA106 Introduction to Baking and Pastries, HCA 110 Restaurant Management and Leadership, and HCA128 Food Sanitation

2020 Spring Term

Section: A
Course Format: On-Campus Seats Available: 15/20
Type Location Dates Time Meeting Days Instructor
In-Person FHTC M114D 01/13/20 - 03/04/20 12:30 PM - 3:30 PM M W Kendra Smith
Type In-Person
Location FHTC M114D
Dates 01/13/20 - 03/04/20
Times 12:30 PM - 3:30 PM
Meeting Days M W
Instructor Kendra Smith