Restaurant Operations

This course will give students a basic understanding of the management processes involved in food and beverage restaurant operations. Further discussions will familiarize the students with a variety of restaurant concepts, design considerations and product positioning. The students will develop skills in various aspects of food and beverage operations including basic leadership principles, human resources, restaurant marketing, menu planning and execution and cost control.

Requisites:

  • Complete all of the following
    • Earned a minimum grade of C- (55%) in each of the following:
      • HOSP135 - Beverage Operations (3)
      • HOSP220 - Food and Beverage Cost Controls (3)
    • Serving it Right certificate & Food Safe I certificate.

Course Code: HOSP-240

Tuition Fees: $ 372.57

Lab/Field Fees: $ 85.38

Delivery Methods: ℹ️

  • On-campus

Credits: 3

Course Outline: Download PDF