Prepares student for management careers within the food and beverage industry. Coursework is based on the professional management development program endorsed by the National Restaurant Association.
Physical Activity Requirements: This occupation requires the ability to stand, walk and perform repetitive motions for extended periods of time and lift up to 50 pounds. Students must be able to meet these physical requirements in order to complete lab requirements and obtain employment in this field.
Employability Requirements: All food workers (includes those that work with unpackaged food, food equipment or utensils, or with any surface where people put unwrapped food) are required to have a valid food worker card to work in Washington. (Chapter 246-217 WAC.)
|Course Number||Class Title||Credits|
|REST 103||Food & Beverage Cost Control||4|
|REST 107CAP||Kitchen & Dining Management||3|
|REST 109||Marketing/Public Relations||3|
|REST 112||Restaurant Dining||7|
|REST 115||Catering Production||3|
|REST 119||Operations Management||4|
|REST 122||Food Service Nutrition||4|
|REST 126||Finance & Accounting||4|
|REST 131||Business Plan Development||4|
|REST 133||Beverage Service Management||4|
|REST 137||Hospitality Law||4|
Outlines the fundamentals of food costing in relation to writing menus. Students will be responsible for pricing out each item on the menu as well as preparing yield tests and standardizing recipes.
Learn how to communicate with, lead and manage different types of people. This entails how to hire and fire, inventory control, writing job descriptions and creating performance reviews for both front and back of the house.
Learn how to create a marketing concept for your restaurant. Learn to define your target market and understand the importance of effective marketing in the industry. We will also look at current market trends, consumer behavior, market segmentation, and positioning your business in the market to get the desired results.
Familiarizes students with all aspects of running a casual-style dining room open to the public. Included are opening/closing procedures, table setup, customer-service techniques, leadership, sanitation and safety procedures.
Emphasis will focus on buffet preparation and presentation. Students will receive hands-on experience creating and executing catering requisitions. Students will explore designing menus for various events, functions and price limits.
Explore all aspects of running a successful operation in the hospitality industry. Students will learn how to create a positive work environment, team building and leadership skills. Students will also learn how to recruit new team members, hiring procedures, how to organize and implement systems and controls, and how to handle issues that arise daily. Students will also explore how to use Excel and the benefits of using Excel for restaurants.
Learn the basics of food service nutrition for culinary professionals. This class will teach students about the biological process that occurs as you eat and what constitutes a healthy diet. Students will gain an understanding of the structure and functions of food.
Prepares students to understand, interpret, and analyze financial statements, budgeting, cash flow, and cash management. This gives students a chance to become familiar with financial statements prior to entering the workforce.
Develop a restaurant concept from start to finish, including a hands-on look at how to develop a business plan to present to possible investors. Students will practice decision-making and problem-solving skills by creating and planning their own concept.
Learn to successfully set up and manage a beverage service operation. Includes the history of bar service, beverage-making ingredients and processes, safety and sanitation in the bar.
Learn about laws affecting the hospitality industry on both a national and state level. This class will look at operating an establishment according to government regulations regarding sales, civil rights, liability, administration issues and organization.