Restaurant Operations and Floor Management - FBM 324

This course presents an extensive theoretical and practical exposure to restaurant operations from concept to floor management. This course provides students the unique opportunity to study operations and management of full-service restaurants. Course topics include business planning, operational issues, customer satisfaction, restaurant trends and challenges, financial accountability, service issues, technologies, and daily restaurant management/operations. Various aspects of production and service are experienced, discussed, and demonstrated. Students become familiar with all aspects of restaurant operations and floor management.
Prerequisite: FBM 312.