HOSP 285 - Restaurant Operations

Credit Hours 3
Lecture: 3
This course identifies the crucial elements involved in the successful operation of a restaurant and how they interrelate. Second year students will develop a foodservice operation concept that will allow for a comprehensive study of restaurant and foodservice management principles, philosophies and systems. Students will gain an understanding of the different 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.
Is course repeatable for credit? No
Is this course variable hours? No
Mode of Delivery
Traditional