2021-2022 Undergraduate Catalog

HOSP 400 Restaurant Management

Quantity food production, commercial kitchen equipment use, leadership and financial management concepts are demonstrated through the student-run Allegre restaurant. Focus on mastering skills related to quantity food production, distribution, storage, service, and financial responsibility. Leadership and management techniques, challenges, and experiences that are unique to the food service industry are explored. Prerequisites: HOSP 147HOSP 220 or HOSP 222