Strayer University 4.5 credits Hospitality and Tourism Management
Reviews the development and operation of food service facilities of varying operational segments. Special attention will be applied to concept development, menu management, human resource management, legal issues in the industry, managerial accounting, management of internal operations and marketing initiatives. Students will also be exposed to the various food service segments that compose the industry. Students will become sufficient in understanding food service operations and management of the industry.
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