REST 350 - Management of Service Operations Capstone

Description
This course provides you with inventory, marketing and cost-calculation tools ensuring you can create change recommendations supporting a food service operation. Topics include understanding revenue management, the importance of menu pricing and the impact of price on consumer behaviour. Concepts will be reinforced through practice of inventory management, labour management principles, preparing for and managing live service operations, costing techniques for staff and food and working through revenue maximization strategies.

3 Credits

Time Guidelines
The standard instructional time for this course is 45 hours.

Prerequisites
Manual Prerequisite

One of:

BEVM 300, BEVM 350, MKTG 250
ENTI 250, ENTI 310 ENTI 300
EVNT 310
HOTL 250, LODG 255
LDSH 310, REST 300, REST 310, HRMT 320
ACCT 206, LDSH 310, MKTG 250, TPRD 300

Equivalents
BEVM 360, ENTI 350, EVNT 360, HOTL 300, TPRD 350