A project management course integrating management principles and techniques in the presentation of large scale gourmet dinners. Examines services operations management: planning and forecasting, marketing and sales, production delivery systems, service encounters, technology, purchasing and inventory management, human resources, scheduling, productivity and quality issues. Prereq: HMGT 401, 403, 567, 554; Pre or Corequisite: HMGT 61 Co-requisites: HMGT 618