Student Learning Outcomes
Students will be able to:
Demonstrate an understanding of the various components of systematic restaurant management.
Describe the role of the menu as the foundation for control in a restaurant operation.
Differentiate between the various styles of dining service.
Describe the role of budget standards in planning and control and apply cost-volume-profit analysis to food and beverage operations
Analyze the potential return on investment associated with implementing restaurant revenue management strategies.
Develop the service techniques, food and beverage knowledge, and management skills required for a successful restaurant career.
Develop a business plan and operational procedures for a restaurant operation.
Demonstrate appropriate food planning, production, execution, and critique.
Determine front and back of the house design and equipment selection based on the menu. Scholarships - View all scholarships Internships
Duration: 1 Semester(s)Fees: US$13,538
Intake | Location |
---|---|
Spring (January), 2024 | Flagstaff |
Fall (August), 2024 | Flagstaff |
Spring (January), 2025 | Flagstaff |
Fall (August), 2025 | Flagstaff |
Spring (January), 2026 | Flagstaff |
6.0
Overall IELTS band score
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TOEFL Internet based overall score: 70.0