Food and Beverage Operations

Catalog description

This course is an overview of the operational and managerial aspects of restaurant ownership. Topics in this course include designing, organizing, equipping, staffing and managing restaurant kitchens and dining rooms. Students will also become familiar with par levels, methods of inventory and ordering products; technologies used in restaurants; business and marketing plans; financing and leasing; and legal and tax matters. Pre-requisite(s): CULN 1112 , CULN 1103 , CULN 1203 , CULN 1207 , CULN 1223 Concurrency: CULN 1219 Co-requisite(s): None