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Sustainable Restaurant Management Capstone

Course Code:
RES 462
Course Group(s):
Capstone Courses, Degree Applicable
Course Description:

In this course students will apply key areas of business practice in the restaurant industry, while keeping in mind aspects of sustainability wherever economically and structurally feasible.  Key areas will include: Market and Sales Mix, KPIs (Check Average, Food/Beverage Cost, Labor Cost, Gross Profit, Operating Cost, etc…), Menu Engineering, Scheduling Practices, Inventory Control, Ingredient Sourcing and Recipe Development, Marketing and Social Media Plan and Financial Documents. Each of these areas will be reviewed in an online simulation that mirrors actual practice.

This course satisfies the Capstone requirement.

Credit:
3
Prerequisites:

HOS 210 Hotel Accounting,

HOS 331 Hospitality Futures,

MKT 200 Princ of Marketing,

MGT 250 Sustainable Practices in Entrepreneurship,

CUL 261 Ganzi Practicum

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