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Course Information

Restaurant Operations Management (CUL 365)

Term: 2020-21 Academic Year Fall Semester

Faculty

Brian G. Tatsukawa
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Schedule

Mon-Wed, 10:45 AM - 12:00 PM (8/10/2020 - 11/20/2020) Location: MAIN CUL CA1

Description

Restaurant Operations Management is one of the most vital components of the hospitality industry. Through instruction, discussion and hands-on experience, the student is given the opportunity to engage in processes and complexities of food production in a commercial setting including cooking principles and techniques, safety, sanitation and profitability. The course will have emphasis on quality and quantity food production, station set-up, timing and service. Students will develop service management skills for the front of the house and develop service management skills for the hospitality industry, including table service techniques; leadership behavior, motivation; communication training, staffing and professionalism with an emphasis on restaurant management operations. Offered: Fall, Spring