REST 280 - Restaurant Management and Operations

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