Food and Beverage Management

THM 247 treats a restaurant as a business that has to be designed, costed, staffed, and marketed coherently — not just a place that serves food — so the focus is on the decisions an operator makes between concept and daily P&L. You'll work through a sequence of five "Mission" deliverables that build a restaurant from concept and location through menu engineering, marketing, purchasing, and break-even analysis, alongside a midterm and a written final. As a required course taken twice in the curriculum (sophomore autumn and senior spring), it anchors the operational side of the tourism and hotel management program and gives you the financial and menu-pricing vocabulary the upper-year strategy and entrepreneurship courses assume you already have.