REST 190 FOOD AND BEVERAGE COST CONTROL SYSTEMS
This course focuses on accounting principles applied to sales, food, beverage, and labor cost controls; payroll systems; structuring and interpretation of financial statements; depreciation of fixed assets; and typical management operation report preparation. EDP applications are also included.
(3: 3, 0)
REST 280 RESTAURANT MANAGEMENT AND OPERATIONS LAB
This course is designed to give students a realistic understanding of how to operate a restaurant. Experience is provided in cooking food to order, service, managerial skills, training and supervising employees, purchasing food products, and managerial decision-making.
Prerequisites: HOSP 120 and HOSP 125
(6: 1, 14) Fall
REST 290 COMMERCIAL KITCHEN LAYOUT AND EQUIPMENT
Basic facts, principles, and learning experiences involved in planning a commercial kitchen are provided. Appropriate kitchen equipment selection and sequence of work and material flow are analyzed. Commercial interior design is examined. Application projects are completed.
Prerequisite: Second-year status
(3: 3, 0) Spring
REST 310 CLASSICAL CUISINE
Appreciation for European and American cuisines is stimulated through discussions, projects, and hands-on cooking demonstrations. Students also learn the evolution of classical cuisine throughout history to the present.
Prerequisite: CULN 110 or HOSP 120 or TRVL 180
(3: 3, 0) Fall
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