Catalog Course Search Details

 Department:    CUL

 Course #:    284

 Credits:    3

 Variable:     No

 IUs:    3

 CIP:    120503

 EPC:    850

 REV:    2021

 Course Description  

Navigates the logical progression from dream to reality, from concept to finding a market gap to managing and operating a restaurant. Provides a comprehensive picture of the restaurant business.

 Prerequisite  

Prerequisite: CUL 184 with a "C" or higher.

Contact Hours (based on 11 week quarter)

Lecture: 33

Lab: 0

Other: 0

Systems: 0

Clinical: 0

Intent: Distribution Requirement(s) Status:  

Vocational Preparatory Required for ATA degree  

Equivalencies At Other Institutions

Learning Outcomes

After completing this course, the student will be able to:

1. List a restaurant knockout criteria. Identify factors to consider when planning a menu.
2. Identify major elements of a business plan. Explain the selection factors for purchasing kitchen equipment.
3. Identify requirements for obtaining a loan in order to start a restaurant. Identify ways to control food, beverage, and labor costs.
4. Describe an orientation program.

General Education Learning Values & Outcomes

Revised August 2008 and affects outlines for 2008 year 1 and later.

Course Contents

1. Concepts, Location and Design. Menu planning.
2. Business and Marketing plans. Planning and Equipping the kitchen.
3. Financing and leading. Budgeting and control.
4. Training and service.