Restaurant Operations (HOSP 2360)

This course helps students develop skills required to operate both, a dining room and kitchen in a typical medium sized restaurant with a limited sophisticated menu. In the dining room students assume the roles and responsibilities of food and beverage service, hosting, cashiering and the preparation of all beverages. In the kitchen, students produce all menu items, building on the culinary foundations taught in Food Production Principles. With instructional supervision, students ensure safety, sanitation and quality of all food and beverage production.

 course outline

* Note: The CRNs listed below could be restricted to specific program areas.

To register for this course, check the information for your program: