Restaurant Operations

Catalog description

This class will challenge students to use knowledge learned in prior coursework and apply it to day-to-day restaurant operations. Students will study, participate, and engage in critical-thinking topics relevant to operating all facets of each station in a restaurant, including prioritization, execution, costing, and professional work habits. Students will understand and utilize food and beverage principles, practices, philosophies, and systems in a full-service restaurant through planning, and evaluating the daily operations. This course will provide the knowledge and skills necessary to work and make intelligent business decisions within a food and beverage operation.