HRM 170 — Food Truck Operations
This course introduces students to mobile food truck management and provide the fundamentals of establishing and operating a food truck. Emphasis is placed on marketing, budget management, menu development, interior food truck design, and business plan implementation. Upon completion, students should be able to formulate a food truck concept, understand local, state, and federal requirements, create menu content and a marketing strategy, and develop a viable business plan.
Prerequisites: CUL-110, CUL-140, HRM-220, HRM-245, CUL-110, CUL-142, HRM-220, HRM-245