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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


CRN Fee Campus - Room Day(s) Time Date Instructor
70108 TBATo Be Assigned
DTN - Rm. TBATo Be Assigned
TBATo Be Assigned
TBATo Be Assigned
05-Sep-2017
to 15-Dec-2017
TBATo Be Assigned
70113 TBATo Be Assigned
DTN - Rm. TBATo Be Assigned
TBATo Be Assigned
TBATo Be Assigned
05-Sep-2017
to 15-Dec-2017
TBATo Be Assigned
70118 TBATo Be Assigned
DTN - Rm. TBATo Be Assigned
TBATo Be Assigned
TBATo Be Assigned
05-Sep-2017
to 15-Dec-2017
TBATo Be Assigned
70123 TBATo Be Assigned
DTN - Rm. TBATo Be Assigned
TBATo Be Assigned
TBATo Be Assigned
05-Sep-2017
to 15-Dec-2017
TBATo Be Assigned
73548 TBATo Be Assigned
DTN - Rm. TBATo Be Assigned
TBATo Be Assigned
TBATo Be Assigned
05-Sep-2017
to 15-Dec-2017
TBATo Be Assigned
73554 TBATo Be Assigned
DTN - Rm. TBATo Be Assigned
TBATo Be Assigned
TBATo Be Assigned
05-Sep-2017
to 15-Dec-2017
TBATo Be Assigned

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