SMRT 433 - Hospitality and Food Service Management

This course is designed to apply management and marketing concepts to the hospitality and food service industry. Primary concepts include an understanding and application of customer service, purchasing and receiving, point of sale marketing, inventory control, staffing and personnel, and governmental regulations. Emphasis is placed on working with professionals in the field and utilizing the concepts learned in prior classes in the sport management and recreation field.

Credits: 3 s.h.

Academic Catalog

SMRT 433 - Hospitality and Food Service Management