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. PREREQUISITE: HCA 104 Culinary Techniques & Theory; HCA 106 Introduction to Baking & Pastries; HCA 109 Introduction to Garde Manager; HCA 110 Restaurant Management & Leadership; HCA 128 Food Sanitation;