Principles/Restaurant Operatn

Catalog description

Fundamentals of operating and managing a restaurant, such as concept development; menu development and food purchases; kitchen equipment; and budgeting and cost control. Includes restaurant organization, job definitions and staffing, employee training, marketing, sales and promotion, customer relations and fundamentals of managing an off-premise catering service. In accordance with UNESCO certification, also includes ethical ingredients (local produce, protein, seafood, seeds, and grains); sourcing locally based on seasonality; sustainable kitchen practices; and offering menu items that complement the Southern Arizona growing region.