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Apr 24, 2024
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RHT 4390 - Restaurant Operations
This course is a restaurant management course that provides students the unique opportunity to study operations and management of full-service restaurants. Students apply organizational and managerial skills in the operation of a restaurant facility.
Requisites: RHT 2420
Credit Hours: 3
Repeat/Retake Information: May be retaken two times excluding withdrawals, but only last course taken counts.
Lecture/Lab Hours: 1.0 lecture, 6.0 laboratory
Grades: Eligible Grades: A-F,WP,WF,WN,FN,AU,I
Learning Outcomes: - Students will be able to utlize culinary skills necessary for food preparation and service.
- Students will be able to demonstrate table service techniques.
- Students will be able to develop menus and standardized recipes.
- Students will be able to assess performance of self and others.
- Students will be able to articulate food cost control techniques.
- Students will be able to demonstrate kitchen management techniques.
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