CUL 2207 - Restaurant Operations

This course will teach students about the areas in which restaurant managers are expected to be proficient. Such areas include: legal aspects, managing staff, facility layout, production, quality foods, serving guests, and managing revenue. PREREQUISITES: Minimum grade of C in CUL 1204 Meat, Seafood and Fabrication, CUL 1205 Culinary Fundamentals II, CUL 1206 Breakfast/Short Order Cooking.

IAI Codes - Illinois Articulation Initiative (If applicable)