CUL 284 - Food Business Concepts

Credits: 3
Variable Credit Course: No

Lecture Hours: 33
Lab Hours: 0
Worksite/Clinical Hours: 0
Other Hours (LIA/Internships): 0

Course Description: Navigates the logical progression from dream to reality, from concept to finding a market gap to managing and operating a restaurant. Provides a comprehensive picture of the restaurant business.

Prerequisite: CUL 184 with a C or higher.
Meets FQE Requirement: No
Integrative Experience Requirement: No

Student Learning Outcomes

List a restaurant knockout criteria. Identify factors to consider when planning a menu.
Identify major elements of a business plan. Explain the selection factors for purchasing kitchen equipment.
Identify requirements for obtaining a loan in order to start a restaurant. Identify ways to control food, beverage, and labor costs.
Describe an orientation program.

Course Contents

Concepts, Location and Design. Menu planning.
Business and Marketing plans. Planning and Equipping the kitchen.
Financing and leading. Budgeting and control.
Training and service.

Instructional Units: 3