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VCC International

Restaurant Operations (HOSP 2360)

This course helps students develop skills required to operate both, a dining room and kitchen in a typical medium sized restaurant with a limited sophisticated menu. In the dining room students assume the roles and responsibilities of food and beverage service, hosting, cashiering and the preparation of all beverages. In the kitchen, students produce all menu items, building on the culinary foundations taught in Food Production Principles. With instructional supervision, students ensure safety, sanitation and quality of all food and beverage production.

 course outline


CRN Fee Campus - Room Day(s) Time Date Instructor
70043
DTN  - Rm. 321
WM-Monday, T-Tuesday,
W-Wednesday, R-Thursday,
F-Friday, S-Saturday,
U-Sunday

0900 - 0959
04-Sep-2019
Tittel, Michael
70043
DTN  - Rm. 321
TM-Monday, T-Tuesday,
W-Wednesday, R-Thursday,
F-Friday, S-Saturday,
U-Sunday

0800 - 1359
10-Sep-2019
to 03-Dec-2019
Tittel, Michael
70053
DTN  - Rm. 321
WM-Monday, T-Tuesday,
W-Wednesday, R-Thursday,
F-Friday, S-Saturday,
U-Sunday

0900 - 0959
04-Sep-2019
Tittel, Michael
70053
DTN  - Rm. 321
WM-Monday, T-Tuesday,
W-Wednesday, R-Thursday,
F-Friday, S-Saturday,
U-Sunday

0800 - 1359
11-Sep-2019
to 04-Dec-2019
Tittel, Michael
70111
DTN  - Rm. 321
WM-Monday, T-Tuesday,
W-Wednesday, R-Thursday,
F-Friday, S-Saturday,
U-Sunday

0900 - 0959
04-Sep-2019
Tittel, Michael
70111
DTN  - Rm. 321
RM-Monday, T-Tuesday,
W-Wednesday, R-Thursday,
F-Friday, S-Saturday,
U-Sunday

0800 - 1359
12-Sep-2019
to 05-Dec-2019
Tittel, Michael
43844
DTN  - TBATo Be Assigned
TBATo Be Assigned
TBATo Be Assigned
02-Jan-2020
to 17-Apr-2020
TBATo Be Assigned
43850
DTN  - TBATo Be Assigned
TBATo Be Assigned
TBATo Be Assigned
02-Jan-2020
to 17-Apr-2020
TBATo Be Assigned
43854
DTN  - TBATo Be Assigned
TBATo Be Assigned
TBATo Be Assigned
02-Jan-2020
to 17-Apr-2020
TBATo Be Assigned
43859
DTN  - TBATo Be Assigned
TBATo Be Assigned
TBATo Be Assigned
02-Jan-2020
to 17-Apr-2020
TBATo Be Assigned


Credits: 3.0

Programs offering this course:

To register for this course, check the information for your program: