2019 - 2020 College Catalog 
    
    Apr 06, 2020  
2019 - 2020 College Catalog

REST 280 - Restaurant Management and Operations


Credit Hours: 6
Lecture Hours: 1
Laboratory Hours: 14

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

and

(CULN 200  or HOSP 235 )

Restriction(s): None

Corequisite(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:

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