FCS 437 - Restaurant Operations
Department: Family and Consumer Sciences
Description: Capstone course for developing and operating a restaurant, including marketing, managing, inventory, food preparation, and service. Lecture and lab.
Credit Hours: 3
Prerequisites: Not for credit if earned credit in FCS 337
Graduate Level Course: This course is approved for graduate credit
Current Offerings
Spring 2026
- 001 - Lecture (In Person): M 10:00 AM - 10:50 AM , Erol Sozen 3.00 hour(s) , Majors Only
Dates: 01/12/2026 - 05/02/2026
Location: Turner Hall 131 (TUR 131)
Instructor: Erol Sozen
Materials Fee: $30.00
Course Specification: Majors Only
Textbooks are not required for this section.
Lab Sections
- 002 - Laboratory (In Person) : W 8:00 AM - 11:50 AM, Instructor to be announced , Majors Only
Dates: 01/12/2026 - 05/02/2026
Location: Turner Hall 131 (TUR 131)
Instructor: To be announced
Course Specification: Majors Only
Lab requires no textbook/materials