|54-411 Restaurant Operations (1-7) [0.50]|
The management and operation of fine dining restaurants, and the study of major cuisines and classical cookery. Analysis of qualitative aspects of the restaurant business (ambience, total service package, and the dynamic relationship between service and the product of food and wine). Emphasis is placed upon creativity and authenticity in menu formulation, operational performance and guest satisfaction.
|Prerequisites: 54-309 or 54-3091:2.|
|1998-99 Undergraduate Calendar|
Last revised: May 31, 1998.