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Students in this certificate program expand their expertise and gain new knowledge of the operation and management of restaurants and food service facilities. Emphasis is placed on accounting and financial systems; marketing in a socially networked environment; facilities management; human capital management; dining room service and creating the guest experience; menu planning; beverage service; the resolution of service issues; and the development of new, or the maximization of existing, revenue streams. Discussion focuses on the legal environment in which restaurants operate and various types of ownership agreements.

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