RESTAURANT MANAGEMENT CAPSTONE

Catalog description

Practical culinary management course in which the students apply acquired managerial, culinary and technical knowledge of all previous courses to create and manage a fully operational restaurant. Students are responsible for the development of an innovative restaurant concept which they will operate throughout the semester, including menu development, costing, quality control, purchases, inventory management and service. The course will require students to execute the responsibilities of both the front and back of the house of the restaurant. Students will apply acquired skills in hygiene an d sanitation, communication, technology, research and critical thinking. They will also be encouraged to use quantitative and scientific reasoning while observing ethics and diversity practices.