This course deals with strategic, operational and managerial issues in Restaurant and Catering such as financial control, menu pricing and analysis, human resource management and legal and ethical obligations. There is an increasing demand to expertise in this area as this sector is becoming a booming sector in the restaurant and catering services industry with particular attention to socio-cultural, market and competitive factors. It also focuses on the firms operational activities such as menu planning, purchasing, receiving, storage, production, sale and service.