FAB 112 - Restaurant Management

Credits: 3

Description
Designed to provide an overview of the principles of restaurant management and operations. During the laboratory portion of the course students will develop skills through hands-on practical application in Russell’s (CSN’s on-campus, full service, open to the public restaurant).

Student Learning Outcomes

Distinguish management approaches that contribute to the success of a foodservice establishment.
Question restaurant trends and current events.
Collaborate with fellow students to operate the front of house of Russell’s Restaurant.
Facilitate guest satisfaction as a front of house team member in Russell’s Restaurant.

Prerequisite: ENG 100 or ENG 101 or ENG 102 or ENG 107 or ENG 110 or ENG 113 or ENG 205 or higher with a grade of C- or higher
Corequisite: None

Graded: Letter Grade