CUL 101 - Principles of Restaurant Operations

Institution:

Pima Community College

Subject:

Description:

Credit Hours: 300 Fundamentals of operating and managing small and large restaurants Includes concept development, menu development, budgeting and controlling costs, financing and leasing, legal and tax matters, defining jobs and organizing the restaurant, staffing the restaurant, employment training and development, equipment in the kitchen, restaurant marketing, marketing plan, sales and promotion, food purchasing, and customer relations Prerequisite(s): Course Corequisites: Offered: Fall, Spring, Summer

Credits:

3.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.pima.edu

Phone Number:

(520) 206-4500

Regional Accreditation:

North Central Association of Colleges and Schools

Calendar System:

Semester

The Course Profile information is provided and updated by third parties including the respective institutions. While the institutions are able to update their information at any time, the information is not independently validated, and no party associated with this website can accept responsibility for its accuracy.