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 layout, analyze point of sale operations and create business projections.
Prerequisite(s): CUL 211, CUL 218, and CUL 222, all with a C- or higher.
Completion Of or Concurrent Enrollment In: CUL 224, CUL 226 and CUL 228 all with a C- or higher or concurrent enrollment in CUL 224, CUL 226 and CUL 228.