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HTM 4110 - Advanced Restaurant Operations U (1-7) [0.50]

This course focuses on the management and operation of fine dining restaurants, and the study of major cuisines and classical cookery. Analysis of qualitative aspects of the restaurant business (ambience, total service package, and the dynamic relationship between service and the product of food and wine) is covered. Emphasis is placed upon creativity and authenticity in menu formulation, operational performance and guest satisfaction.


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