Program Calendar (2017/18)
HOSP-240 - Restaurant Operations
|HOSP-240||Restaurant Operations||3 - credits||* See note:|
|* The course cost has not been determined or the course can only be taken as part of a program.|
This course will give students a basic understanding of the management processes involved in food and beverage restaurant operations. Further discussions will familiarize the students with a variety of restaurant concepts, design considerations and product positioning. The students will develop skills in various aspects of food and beverage operations including basic leadership principles, human resources, restaurant marketing, menu planning and execution and cost control.
Prerequisites: HOSP115, ACCT 263, Serving it Right certificate, Food Safe I certificate.
Delivery Method: On-Campus
Lab Required: Yes - please note courses with labs are charged an additional fee of $24.34 per course credit.
Credits: 3 | Length: 60 hours | Course Outline for HOSP-240