FAB 340 - Restaurant Entrepreneurship

Credits: 3

Description
Details the aspects of what is involved in the planning, financing, and starting up of an independent restaurant. It begins with discussing why an entrepreneur wants to go into business. It then explores the steps that are involved with the initial opening of the restaurant including financing, health department licensing and demands, business licensing, design and flow, inventory purchasing, employee issues, POS systems, and accounting. The primary focus will be on preparing the student for the real life issues that will arise when opening their own restaurants. In addition, the course will encompass a variety of circumstances that will arise during normal operations of a restaurant and various ways to deal with service recovery.

Student Learning Outcomes

Discuss the reasons why one would want to get into the restaurant industry.
Analyze the variety of creative ways to finance a restaurant.
Design a dining room and kitchen floor plan and describe the flow of customers and employees throughout the restaurant.
Create an initial inventory purchase requisition for a full service restaurant, including food, beverage, and non-food items.

Prerequisite: FAB 160; and MATH 120 or MATH 120E or above; and ENG 100 or ENG 101 or ENG 102 or ENG 107 or ENG 110 or ENG 113 or ENG 205 or above. All courses must have a grade of C or better.
Corequisite: None

Graded: Letter Grade