Restaurant Operations (HOSP 2360)

Restaurant Operation is a course where students apply the theoretical knowledge and skills learned from various courses in the hospitality food service systems program. This course allows students to develop skills required to operate a casual dining room in a commercial kitchen setting. In the dining room students assume the roles and responsibilities of a manager, a server, hosting, cashiering, and bartending.

In the kitchen, students assume the role of a manager and produce all menu items, building on the culinary foundations taught in HOSP 1220 Principles of Food Production & Nutrition. Students will design nutritious, health-focused menus that meet diverse dietary needs. They will also develop skills to prepare and present meals that maintain nutritional integrity while delivering high-quality taste and presentation. Instructors ensure students’ safety, all sanitation guidelines and quality of all food and beverage products.