Florence University of the Arts and Apicius International School of Hospitality
Area of Study
Business Management, Restaurant and Resort Management
Taught In English
Course Level Recommendations
ISA offers course level recommendations in an effort to facilitate the determination of course levels by credential evaluators.We advice each institution to have their own credentials evaluator make the final decision regrading course levels.
Recommended U.S. Semester Credits3
Recommended U.S. Quarter Units4
Hours & Credits
OverviewThis course will examine the problems of the financial structure of the restaurant management business firm, in parallel with the objectives and techniques of the individual owner. The planning and decision making tools available to managers in an organization and comparison between single or partnership managements will be discussed. Personnel organization and food preparation plans will be covered. The course is based on a double approach, combining theory and practice. Students will be introduced to the basics of restaurant management, and will have the opportunity to discuss ideas and questions with professionals who run successfully restaurant businesses in Florence. Extensive site visits to local restaurants are an essential part of this course.
Courses and course hours of instruction are subject to change.
Eligibility for courses may be subject to a placement exam and/or pre-requisites.
Some courses may require additional fees.