HOSP 285 - Restaurant Development

Lecture - Lab - Credit Hours: 3-0-3
A course for students who have chosen a career in the food service industry. Application of the market study to the building of a restaurant property. Types and functions of food preparation and service equipment. Principles of food service layout and design, interrelationship of menu, personnel, capital, and equipment. Development of a financial projection from the parameters of the market study, size, layout and design, equipment, and personnel staffing.