HOSP 400 Restaurant Management and Quantity Food Production
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 HOSP 220 or HOSP 222.