FAB 467 - Restaurant Management Operations

Credits: 3

Description
This course applies the established standards, techniques, and practices of large quantity food purchasing, costing, training, and service. Working within the planned events of Russell’s Restaurant, students will manage and supervise first year students in the service to the public.

Student Learning Outcomes

Discuss effective managing techniques when working with a diverse and inexperienced work staff.
Create a financial statement and analyze food costs, labor costs, and revenues for an event.
Design a marketing plan, and pre-event, post-event, and training manuals for an event at Russell’s Restaurant.
Work effectively within a group to manage a successful meal period and provide outstanding customer service.

Prerequisite: FAB 160 and FAB 210 and FAB 305
Corequisite: None

Graded: Letter Grade