Restaurant Management

Catalog description

Creating a commercially viable restaurant concept that consistently delivers value to guests is a challenge, whether it is a fine-dining; upscale, casual; midscale table-service; or quick-service concept, or food truck. This course provides students with knowledge and understanding as to how a restaurant operator develops a concept, designs a menu, controls food and beverage costs, and directs their team to ensure the financial success of a commercial food and beverage operation.