CULA 2300 - Food and Beverage Management

3 sem hrs cr

This course covers restaurant and food service operations, including facilities capabilities, personnel management, and daily operations, sanitation, and facilities readiness.   Prerequisite: CULA 1320

In rare and unusual circumstances, a course prerequisite can be overridden with the permission of the Department Lead for the discipline.  

Transfer (UT) or Non-Transfer Course (UN): UN

Students will be able to…

• identify the skills necessary to manage a restaurant.
• describe the eating habits of various segments of the restaurant market.
• identify the functions of the menu.
• identify the various procedural and convivial dimensions of service.
• describe how to conduct a customer, property, and competitor analysis.