HTM 280 — Hospitality Management Capstone
requires the student to use both technical knowledge and managerial ability to plan, organize, and complete a foodservice event simulation. Menu planning, recipe development, personnel management, production management, marketing, and financial analysis will be covered. Students will plan, organize, and report out on all aspects of a hospitality foodservice simulated event. Prerequisites: HTM 115 and HTM 210 with minimum grades of "C", and Reading Proficiency
Prerequisites: HTM 115, HTM 210