Restaurant Operations

Catalog description

This course elaborates on the techniques of food preparation and dining room service in a restaurant. Emphasis will be placed on practical application of cooking techniques and dining room service for various types of food service facilities. Students will function in all positions of employment, gaining skills in such areas as quantity food production, menu development, waiter/waitress service, food estimation, intermediate management responsibilities, inventory principles, and food production systems analysis. Prerequisite: FSA 100, FSA 103B, and FSA 103C, or permission of instructor; co-requisite: FSA 104L. Additional cost to students for curriculum approved uniform.