Restaurant Design

Catalog description

This course is designed to instruct the students in the procedures required to open and operate food service and hospitality operations. Emphasis is placed on the development and construction of a custom facility beginning with the menu and ending in the layout of the facility and the equipment purchase. This course will instruct the student on how to plan, design and develop food service and hospitality operations from the beginning concepts stages to project end. Attention will be given to all aspects of development from the importance of location selection, menu planning, facility design and layout and equipment purchases. A hospitality design project will be the cornerstone of this course.