Mar 28, 2024  
2017-2018 Catalog 
    
2017-2018 Catalog [ARCHIVED CATALOG]

Add to Catalog (opens a new window)

CA 245 - Restaurant Management & Leadership

Credit Hours: 5
Contact Hours: 12.5
Prerequisites/Other Requirements: CA 115  (C or Higher) and CA 233  (C or Higher)

English Prerequisites: None

Math Prerequisites: None

Corequisites: 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 also demonstrate proper fine dining service protocol and dinner etiquette operating the Heritage including wine service, table side 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.

Course Fee: $63.00

Department Consent: No Consent
General Education Distribution Category Met: None



Add to Catalog (opens a new window)