Commercial Restaurant Ops & SM ((3 Credits))

Catalog description

This course provides students with a comprehensive introduction to the operational, managerial, and customer service functions of commercial foodservice establishments. Students will examine the principles and practices involved in the successful management of restaurants, cafés, catering operations, and other hospitality service environments. Emphasis is placed on restaurant organization, front-of-house and back-of-house coordination, customer service excellence, food and beverage operations, labor management, sanitation and safety standards, inventory control, and profitability. Students will develop practical skills in dining room operations, guest relations, service quality management, point-of-sale systems, teamwork, communication, and problem-solving within fast-paced restaurant environments.