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Dining Room And Kitchen Operations

Course Code:
RES 132
Course Group(s):
Degree Applicable, HRTM: Customer Relations Cluster, Integrative Studies: CASM Program Options, Integrative Studies: FSMT Program Options, Integrative Studies: HRTM Program Options
Course Description:
Students will learn about the day-to-day activities involved in managing a restaurant. Through this experience students will acquire specific food operations skills while developing foundational knowledge for upper-division coursework. A restaurant manager often becomes the liaison between front- and back-of-the-house operations; therefore both sides of the house will be explored. An analysis of the history and current state of the industry will serve as a foundation for helping students to acquire the necessary skills to ensure that guests receive excellent service. In this course students will be introduced to the objectives and requirements of the Industry Work Experience Internship.
Credit:
3
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