2021-2022 Catalog and Student Handbook 
    Feb 29, 2024  
2021-2022 Catalog and Student Handbook [ARCHIVED CATALOG]

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FAB 112 - Restaurant Management

Credits: 3
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
  1. Distinguish management approaches that contribute to the success of a foodservice establishment.
  2. Question restaurant trends and current events.
  3. Collaborate with fellow students to operate the front of house of Russell’s Restaurant.
  4. 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

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