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Sep 08, 2024
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CA 245 - Restaurant Management & Leadership Credits: 5 Contact Hours: 12.5 Prerequisites: CA 115 (C or Higher)
Corequisites: None
College Level Prerequisites: None Description: Students learn advanced practical management and leadership skills unique to the food and beverage industry. The instruction uses a combination of lecture and practical training while serving the public in the student run on-campus Heritage restaurant. Significant weight is given to the fundamentals of team leadership, training, and dining room management including financial considerations,staff development,and customer service. Students will also demonstrate proper fine dining service protocol and dinner etiquette operating the Heritage including wine service, tableside cooking, and food and wine salesmanship. The National Restaurant Association ServSafe program is utilized and students are required to earn their national ServSafe certification in responsible alcohol training. Emphasis is also given to the implementation of management teams as a leadership philosophy. Assessment of effective team performance is based on the value that comes from team members helping each other and by maximizing diversity of strengths and weaknesses of each member.
Department Consent: No Consent General Education Distribution Category Met: None
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