HA 2223 - Restaurant & Events Management

3 Credits

Covers the different kinds and characteristics of restaurants and the development of concepts, designs, marketing, and business plans. This course will consider financing, legal, and tax issues, as well as purchasing, budgeting, staffing, training, and sanitation. It includes an in depth look into service and management principles, customer relations, and their overall importance to succeeding in the restaurant industry.

Course Availability: Offered Spring Semester Only

Prerequisite: HA 1053 Intro To Food & Beverage Mgmt.

Course Level Objectives
Upon successful completion of this course, the student will be able to:

1. Differentiate the basic steps of planning events, styles of service, and menu types. (PLO 1)
2. Identify and demonstrate the characteristics of remarkable service personnel. (PLO 1, 3)
3. As part of team, execute from setup to takedown (2) on-campus events including sales of food and beverage and various fundraising activities. (PLO 3,4,5)
4. Demonstrate assessment of appropriate action in real-time customer service situations. (PLO 4)
5. Participate in at least (1) non-profit event. (PLO 5)
6. Apply skills acquired in Principles of Food Prep I and II including knife skills, flavor profiles, effective food presentation and garnishing, and sanitation and safety. (PLO 1, 4)
7. Apply skills acquired in Introduction to Food and Beverage management including menu design, menu mix, purchasing, and food costing. (PLO 1, 3,4)
8. Employ soft skills, including effective communication, teamwork, problem solving, conflict management, and complaint handling. (PLO 3,4,5)