HRM 494 - Hospitality Senior Project Capstone

Credit Hours: 4
Prerequisites: ACT 203 and HRM 423. Through competencies developed from previous related course work, students will create a business plan for a hospitality organization. The project will include: a Marketing Plan specialized to the organization, Cost Control Procedures, Operating Budget, Sales Projections, Opening Inventories, Capital Equipment, Standardized Recipes and Costing for recipes, Menu, Management Plan and Facilities Design. The course covers the components of a business plan as well as techniques for developing and presenting sections of the plan. Business related competencies are reviewed and tutored as necessary for completion of the project. Spring