CA 245 - Restaurant Management and Leadership

Credit Hours: 4
Contact Hours: 10

Prerequisites/Other Requirements: CA 111 (C or Higher) and CA 115 (C or Higher)

English Prerequisites: None

Math Prerequisites: None

Corequisites: None

Description: In this course, students learn advanced practical management and leadership skills unique to the food and beverage industry while serving the public in the student run on-campus Heritage restaurant. Proper fine dining service protocol and dinner etiquette is demonstrated including wine service, table side cooking, and food and wine salesmanship. Additional topics include the fundamentals of team leadership, training, dining room management, staff development, and customer service. The National Restaurant Association ServSafe program is utilized, and students are required to earn their national ServSafe certification in responsible alcohol training.

Course Fee: $56.00

Department Consent: No Department Consent Required

General Education Distribution Category Met: None