CA 272 - Advanced Culinary Operations

Credit Hours 3
Lecture: 3 Lab: 0
Advanced Culinary Operations will address content areas that are integral to a culinary manager’s job, providing current and practical information in a hands-on and applied format. The course content focuses on topics such as: product resources within the context of pleasing and servicing guests, operational staffing needs, scheduling and fundamental human resource considerations, marketing strategies and applications, menu planning/design/pricing/costing and creating standardized recipes, specific legal aspects related to the culinary restaurant operation, financial management practices, applications and developing financial reports, revenue control, restaurant analysis applications for operational improvement, and purchasing management applications including product selection/procurement/receiving/storing/issuing and maintenance of actual physical inventory. Over the course of the semester, students will determine menu item costs, cost percentages and sales price of menu mix, develop weekly station rotations and student “employee” schedules for the multiple culinary operations, market the student run restaurants, run daily financial reports to determine revenues, profits and sales mix after each meal period, and supervise and train student servers while managing POS, service, and supervisory components of the fully operational culinary restaurants. In addition to the traditional classroom hours, this course requires students to complete 15 observation hours overseeing customer service, and staff and operational management of the full service culinary restaurant operations. Prerequisite(s): CA 107
Is course repeatable for credit? No
Variable Hour Exist No
Mode of Delivery Traditional
Is this a Human Relations/Diversity Course? No
Is this an International Course? No
Semesters Offered Fall, Spring