RST 4500 - Concept Development for Restaurants

Credits: 3

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

Description: This course provides the student with the ability to conceptualize and create a business plan for a restaurant concept. Students build concepts based on local health, liquor and zoning regulations, using real property as a basis to create their concepts. Students can expect to gain knowledge of all the duties of a restaurant business plan, including theme concept development, menu engineering, floor plan design, equipment needs, beverage program development, budgeting, and estimate costs of food and beverage service. Students also define market demographics, and create a competition analysis.

University Requirement(s): Senior Experience