CUL220 — Restaurant Management
5 CR In this course, students apply advanced concepts related to business and operations management in the culinary industry. Students will plan and develop menus, create a kitchen design and dining room layout, analyze point of sale operations and create business projections. Completion Of or Concurrent Enrollment In: CUL 224 , CUL 226 and CUL 228 all with a C- or higher or concurrent enrollment in CUL 224 , CUL 226 and CUL 228 .
Prerequisites: CUL211, CUL218, CUL222, CUL224, CUL226, CUL228