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 into AENGL093 or ENGLP 093 and MATH 077.
Course-level Learning Objectives (CLOs)
Upon successful completion of this course, students will be able to:

Organize and implement an oral presentation.
Critique the feasibility of food service operation.
Generate a marketing plan for a food service operation.
Estimate a budget for a food service operation.

Course Typically Offered
FALL