RST 4100 - Applied Restaurant Operations

Credits: 3

Prerequisite(s): HTE 2015 or BVG 2015; HTE 2613 or RST 3550; and HTE 3603 or RST 3600

Description: This course provides an applied learning environment in a restaurant laboratory. Students practice all the duties of restaurant operations from menu and theme concept development to planning, equipping, purchasing, budgeting, and control of food and beverage service. Students practice leadership and management skills in the operation of a full service restaurant where responsibilities include: organization, staffing, training, marketing, customer service, and development of service standards and menus.