2018-2019 Undergraduate Catalog

HOSP 400 Restaurant Management

Principles and processes of quantity food production and commercial kitchen equipment use are utilized. Focus on mastering skills related to quantity food production, distribution, storage, and service. Fiscal fundamentals related to restaurant operations are taught. Theory application is demonstrated through student-run operations of the Allegre Restaurant. Prerequisite: HOSP 147 and 220 or 222.