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.

Prerequisite: None

(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