REST 280 - Restaurant Management and Operations

Credit Hours: 6
Lecture Hours: 1
Laboratory (or Other) Hours: 14

Prerequisite(s): (HOSP 120 and HOSP 125) or (HOSP 260 and HOSP 265)

and

(CULN 200 or HOSP 235 )
Corequisite(s): None
Restriction(s): None

This course is designed to give students a realistic understanding of how to operate a restaurant. Experience is provided in cooking food to order; service; managerial skills; training and supervising employees; purchasing food products; and managerial decision making.

Student Learning Outcomes of the Course:

Review and apply the current standards of restaurant operations
Collaborate on menu development
Demonstrate management skill and apply critical thinking techniques
Recognize and apply available and emerging technologies
Adhere to classroom policies and demonstrate/exhibit professional behavior