HOSP-3004Restaurant Planning and Design
In this foundational course, students create a business concept for a food service operation using design layout principles. Students analyze target markets, locations, and competition to determine their impact on creating a sustainable restaurant concept. Students will plan a menu for their concept by outlining the essential steps in the menu development process including accurate food costing. Course topics will also cover knowledge of inventory processes, purchasing and receiving methods, and sustainable practices that contribute to organizational profitability.
