This course covers the basic principles involved from development of the concept, business planning and launching of a successful restaurant operation. Topics include menu planning, food production, delivery systems and management controls. The creation of daily special menus will provide a practical application of theory, including HACCP, the recipe/menu development process. Lect: 3 hrs. Prerequisites: HTF 100 and HTF 201 Course Weight: 1.00 Billing Units: 1
