Jul 03, 2022  
2021-2022 Lane Community College Catalog 
2021-2022 Lane Community College Catalog [ARCHIVED CATALOG]

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HRTM 205 - Managing the Restaurant Operation

3 Credit(s)

This course examines all aspects of a full-service restaurant operation. Students will be introduced to menu planning, beverage management, service, culinary arts, food safety, and sanitation principles. Current industry trends, such as organic food, buying local and environmental management will also be covered.

Prerequisite: HRTM 105  
Corequisite: HRTM 292  

Learning Outcomes
Upon successful completion of this course, students will be able to:

  1. Understand the history and nature of the restaurant industry
  2. Understand the mechanics of menu design and its impact on the operation
  3. Gain an understanding the components of a kitchen including: food production, safety and sanitization
  4. Understand budgeting, purchasing, and cost control as it relates to the operation
  5. Gain a thorough understanding of service and proper front-of-the-house procedures
  6. Understand the impact of buying local, organic food on the environment and in the restaurant
  7. Become familiar with the "gate to plate" concept and how it relates to the overall success of the restaurant

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