( HCA 231 ) Hospitality Supervision & Marketing

This course introduces the student to principles of successful restaurant management. It includes the planning stages of marketing, menu design, pricing, and evaluation. It also emphasizes information managers need to know concerning employee recruitment and selection, and legal aspects of restaurant management. In addition, upon successful completion of the course students will earn a certificate from the National Restaurant Association (NRA) in collaboration with the ManageFirst Professional® (MFP®) credential. This course is one of five (NRAEF) courses that help students earn their MFP® certification. Prerequisite: HCA128 Food Sanitation

4.00 Credit Hours

2016-2017 - Fall Term

No Sections Offered for this Term.

2016-2017 - Spring Term

No Sections Offered for this Term.

Flint Hills Technical College does not discriminate on the basis of sex including pregnant and parenting students, sexual orientation, handicap, race, color, age, religion, marital status, or national or ethnic origin in educational programs, admissions policies, employment policies, financial aid or other College-administered programs. For questions or concerns regarding non-discrimination contact the Director of Human Resources at 620.343.4600.

Flint Hills Technical College 3301 West 18th Avenue Emporia, KS 66801 620.343.4600
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