HOSP 315 Food & Restaurant Ops Mgmt
This course focuses on the essential principles of food production and the management of restaurant operations. Students will gain practical knowledge in menu planning, food safety, kitchen management, cost control, and quality assurance. The course also covers best practices in restaurant service, operational efficiency, and the role of leadership in foodservice settings. Through hands-on activities and case studies, students will develop skills to effectively manage food production and restaurant operations, preparing them for careers in hospitality management and foodservice industries. Three credit hours.