CAHS 30 Restaurant Operations (10)
Lec-87.5, Lab-262.5, field trips
Credit, Degree Applicable
This course focuses on front-of-house operation such as food and beverage service, management, equipment/technologies and customer service for restaurants, cafeterias and quick service business models. A key component of the course is intensive hands-on training in the three college food service outlets: The cafeteria, quick service outlet and fine dining restaurant.
All sections will charge a material fee of $75.00
After successful completion of this course, students will be able to:
- Outcome 1: Identify front-of-house operations, methods of service, and trends and apply these to a variety of jobs in CAHS food services facilities
- Outcome 2: Use tools such as Excel and POS systems to evaluate and analyze operations to manage cost control
- Outcome 3: Use and maintain tools, equipment and ingredients properly.
- Outcome 4: Apply principles of sanitation and personal hygiene to front-of-house operations.