Undergraduate Catalog 2021-2022 
  
    May 02, 2024  
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Undergraduate Catalog 2021-2022
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CUL 365 - Restaurant Operations Management

Credits: 3

Restaurant Operations Management is one of the most vital components of the hospitality industry. Through instruction, discussion and hands-on experience, the student is given the opportunity to engage in processes and complexities of food production in a commercial setting including cooking principles and techniques, safety, sanitation and profitability. The course will have emphasis on quality and quantity food production, station set-up, timing and service. Students will develop service management skills for the front of the house and develop service management skills for the hospitality industry, including table service techniques; leadership behavior, motivation; communication training, staffing and professionalism with an emphasis on restaurant management operations.

Offered: Fall, Spring


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