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.
Minimum Credits: 3 Length: 60 hours Prerequisites: A minimum of C- (55%) in both HOSP 135 and HOSP 220. Serving it Right certificate & Food Safe I certificate. Delivery Method: On-campus Cost: $351.12 Lab Fees: $80.52 Total: $431.64 Course Outline: https://sps.cotr.bc.ca/Outlines/Course Outlines/HOSP240.pdf