CUL 220 Restaurant Management

5 CR

In this course, students apply advanced concepts related to business and operations management in the culinary industry. Students will plan and develop menus, create a kitchen design and dining room lay out, analyze point of sale operations and create business projections.
Prerequisite(s): AMATH 100, AENGL 100, CMST& 210, all first-year program classes, CUL 142, CUL 218, and CUL 222, all with a C- or higher.