Introduces the learner to the basic process and consideration for a hospitality business from concept to start-up. Included in this study with be concept and menu development, equipment, facility layout, and design. This course will evaluate the business idea from a financial, operational, and practical view.
|Class Number||Start Date||End Date||Day||Class Time||Delivery Mode||Location|
|21661||M||1:00 PM - 2:50 PM||Blended/Telepresence||Adams Campus|
|21662||M||1:00 PM - 2:50 PM||Blended/Telepresence||Marshfield Campus|
|21663||M||1:00 PM - 2:50 PM||Blended/Telepresence||Stevens Point Campus|
|21664||M||1:00 PM - 2:50 PM||Blended/Telepresence||Wisconsin Rapids Campus|