CUL 130 - Hospitality Business & Service **

3 Credit(s)

Students learn the application of tools to manage and control food and labor costs in the food service industry. Students also investigate the fundamental flow of the purchasing cycle including procuring vendors, selecting products, placing orders, and proper receiving procedures. Emphasis placed on understanding and controlling food and labor costs through forecasting, inventory evaluation, and income statements. Hospitality business structures and service styles are discussed at length.

Prereqs: CUL 100A with a grade of “C” or better
Course Type: Combo
Tuition Tier: Tier II
Delivery Method:
In-Person
Course Learning Outcomes:
CLO 1) Students will discuss basic restaurant and hospitality business concepts including purchasing, inventory management, staff selection and training, and the role of a hospitality manager.

CLO 2) Students will demonstrate fundamental proficiency in recipe costing, labor costing, operational budgeting, forecasting, and staff scheduling.

CLO 3) Students will relate basic restaurant management techniques and how they impact various aspects of the hospitality industry including profitability, legal implications, and staffing.

CLO 4) Students will analyze classic and contemporary service techniques and how to select the appropriate style based on industry standards for hospitality business type and/or event.