Restaurant Operations

Catalog description

Description: Experiential learning in processes and complexities of food production and front of the house service in a commercial setting with a focus on quality and profitability. Demonstrate proficiency in Point of Sale, reservation systems, and related restaurant operations/management technology and competence in principles of food cost, menu pricing, and staffing. Documentation of the successful completion of the manager version of the ServeSafe Exam required. Previously offered as HRAD 2665 and HTM 2665.