RST 4100 - Applied Restaurant Operations

Credits: 3

Prerequisite(s): HTE 2015 or BVG 2015; HTE 2613 or RST 3550; HLDR 3250; HTE 3603 or RST 3600 or HLDR 3600; HLDR 4000; Junior or Senior Standing

Description: In this course, students apply a broad skillset of restaurant managerial functions to plan and conduct a food service event in a restaurant, banquet or event setting. 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 manage peers in the operation of a restaurant or event setting where responsibilities include: organization, staffing, training, marketing, customer service, and development of service standards, menu development, and financial analysis. Students reflect upon their ability to conceptulize and manage a food service event, including an evaluation of their peer performance, and feedback from staff, guest, and faculty.

University Requirement(s): Senior Experience