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. Recommended placement into AENGL 93 or ENGLP 93 and recommended completion of MATH 74 or MATH 77.
Course-level Learning Objectives (CLOs)
Upon successful completion of this course, students will be able to:

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

Course Typically Offered
Fall