Restaurant Operations (RSTO)
CRT HRS:2 LEC HRS:2 LAB HRS:0
This course is a study of the beverage service of the hospitality industry including spirits, wines, beers, and non alcoholic beverages. Topics include purchasing, resource control, legislation, marketing, physical plant requirements, staffing, service, and the selection of wines to enhance foods.
Dining Room Service
CRT HRS:2 LEC HRS:1 LAB HRS:2
This course introduces the principles, concepts and systems of professional table service. Topics will include dining room organization, scheduling and management of food service personnel.
Prerequisite: Current Food Handlers Card or ServSafe Certified Food Protection Manager card and CHEF 1305.
Principles of Food and Beverage Controls
CRT HRS:3 LEC HRS:3 LAB HRS:0
This course is a study of financial principles and controls of food service operation including review of operation policies and procedures. Topics will include financial budgeting and cost analysis emphasizing food and beverage labor costs, operational analysis, and international and regulatory reporting procedures.
CRT HRS:3 LEC HRS:2 LAB HRS:4
This course instructs the student on the principles, techniques, and applications for both on-premises, off-premises, and group marketing of catering operations including food preparation, holding, and transporting techniques.