Transfers ToCSUDescription1HM 370 requires an additional minimum of 8 hours per week in The Oak Cafe Student Learning Outcomes Upon completion of this program, the student will be able to: analyze and design cost effective labor and production schedules. analyze and compare methods of internal cost control. assess standards and procedures for delivery concepts into appropriate restaurant service. construct menus considering food, labor, production costs, and marketing. evaluate quality principles to the management of a restaurant, including team building and motivation. Career Information The continued growth of the hospitality industry has resulted in an increased need for qualified managers, both entry level and advanced, in all levels of restaurants, hotels, bakeries and other food service and hospitality establishments. Hospitality Management (HM) Courses 