Advanced Culinary Operations

Catalog description

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 inventory. Over the course of the semester, students will be responsible for determining menu item costs, cost percentages and sales price of menu mix, developing weekly station rotation and student employee schedule for the culinary operation, marketing the student run restaurant, running daily financial reports to determine revenues, profits and sales mix after each meal period, will supervise and train student servers while managing POS, service, and supervisory components of the fully operational culinary restaurant. This course will have a traditional classroom component as well as a substantial amount of practical and applied instruction as students manage the full service culinary restaurant