HTM-4414: Restaurant Management: Design and Innovation
Description: Reviews organizational structures, terminology, and categories associated with restaurant management. Discusses principles of restaurant management, including concept design development, financial analysis, daily operations, and customer service. Focuses on emerging trends in technology and innovation. Case study discussions of current issues and challenges in the industry, development of comprehensive restaurant business plan, and "Training for Intervention Procedures" (TIPS) certification.
Pathways: N/A
Course Hours: 3 credits
Corequisites: N/A
Crosslist: N/A
Repeatability: N/A
Sections Taught: 61
Average GPA: 3.47 (A-)
Strict A Rate (No A-) : 49.83%
Average Withdrawal Rate: 0.17%
| Kimberly M Soulek | 2015 | 83.1% | 11.9% | 0.5% | 2.8% | 1.7% | 0.0% | 3.73 | 6 |
| Pierre Couture | 2013 | 52.9% | 33.0% | 11.1% | 2.0% | 0.8% | 0.2% | 3.31 | 31 |
| Eojina Kim | 2024 | 76.2% | 19.5% | 3.0% | 0.2% | 0.8% | 0.2% | 3.68 | 16 |
| Thomas F Duetsch | 2020 | 100.0% | 0.0% | 0.0% | 0.0% | 0.0% | 0.0% | 3.97 | 1 |
| Ioana Dallinger | 2016 | 61.5% | 38.6% | 0.0% | 0.0% | 0.0% | 0.0% | 3.52 | 2 |
| Matthew J Krawczyk | 2015 | 71.4% | 21.3% | 3.6% | 0.0% | 3.6% | 0.0% | 3.53 | 1 |
| Melissa A Baker | 2010 | 28.6% | 38.0% | 21.5% | 11.9% | 0.0% | 0.0% | 2.80 | 1 |
| Mohamed H Hefny | 2021 | 58.2% | 35.4% | 5.3% | 1.1% | 0.0% | 0.0% | 3.46 | 2 |
| Seunghun Shin | 2023 | 73.4% | 20.0% | 6.7% | 0.0% | 0.0% | 0.0% | 3.63 | 1 |