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May 05, 2024
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CLART 205 - Restaurant Operations
5.0 Credits
Study of the functions and operations of a hospitality business. Feasibility, cost containment techniques, and marketing/promotion as well as corporate structures and functions are covered. Prerequisite: Placement in BRDGE 093 or EAP 121.
Course-level Learning Objectives (CLOs)
Upon successful completion of this course, students will be able to:
- Organize and implement an oral presentation. [REASON]
- Critique the feasibility of food service operation. [REASON]
- Generate a marketing plan for a food service operation. [REASON]
- Discuss control systems for a food service operation. [REASON]
- Estimate a budget for a food service operation. [REASON]
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