vcc.ca
HOSP 2360: Restaurant Operations
Effective date
May 2025
Department
Hospitality Management
School
Hospitality, Food Studies and Applied Business
Description
Restaurant Operation is a course where students apply the theoretical knowledge and skills learned from various courses in the hospitality food service systems program. This course allows students to develop skills required to operate a casual dining room in a commercial kitchen setting. In the dining room students assume the roles and responsibilities of a manager, a server, hosting, cashiering, and bartending.
In the kitchen, students assume the role of a manager and produce all menu items, building on the culinary foundations taught in HOSP 1220 Principles of Food Production & Nutrition. Students will design nutritious, health-focused menus that meet diverse dietary needs. They will also develop skills to prepare and present meals that maintain nutritional integrity while delivering high-quality taste and presentation. Instructors ensure students’ safety, all sanitation guidelines and quality of all food and beverage products.
Credits
3.0
Year of study
2nd Year Post-secondary
Prerequisites
HOSP 1220, HOSP 1360; HOSP 1120 (recommended).
Corequisites
None
Course Learning Outcomes
Upon successful completion of this course, students will be able to:
- Use a Point of Service (POS) system in a restaurant environment.
- Identify all the functions, roles and responsibilities (including scheduling) of restaurant operations.
- Implement techniques to ensure the restaurant is functioning and managed efficiently and revenues are being maximized on a daily basis.
- Evaluate guest expecations and establish appropriate boundaries.
- Establish effective guest relations through personal interaction, with a recognition of intercultural contexts.
- Perform service recovery skills to resolve guest complaints and concerns in all situations.
- Follow standardized recipes and portion control in relation to menu items produced at a restaurant.
- Apply technical skills (including the safe operation of all kitchen equipment) and communication skills to perform the various duties of each station within the restaurant safely and efficiently.
- Use sustainability principles in restaurant operations.
- Communicate effectively with each team member in a restaurant.
- Create and manage restaurant menus that emphasize nutritional balance and healthy eating options, ensuring that dishes meet diverse dietary requirements and promote overall health.
- Develop skills in preparing and presenting food using methods that maintain nutritional integrity and enhance the health benefits of meals, while still delivering high-quality taste and presentation.
Prior Learning Assessment & Recognition (PLAR)
None
Hours
Lecture, Online, Seminar, Tutorial: 15
Clinical, Lab, Rehearsal, Shop, Kitchen, Simulation, Studio: 50
Practicum, Self-Paced, Individual Learning: 0
Total Hours: 65
Clinical, Lab, Rehearsal, Shop, Kitchen, Simulation, Studio: 50
Practicum, Self-Paced, Individual Learning: 0
Total Hours: 65
Instructional Strategies
Interactive lectures, group work, demonstrations, and supervision of practical experience.
Grading System
Letter Grade (A-F)
Passing grade
D (50%)
Evaluation Plan
|
Type |
Percentage |
Assessment activity |
|
Other |
50 |
Checklist/Rubric for "front of the house" positions: manager, cashier, server, host, bartender. |
|
Other |
50 |
Checklist/Rubric for "back of the house" positions: manager, hot and cold stations. |
Course topics
- Effective restaurant communication
- Time management
- Maximizing restaurant sales
- Customer expectations
- Guest relations
- Resolving guest complaints
- Restaurant equipment
- Station duties
- Standardized recipes
- Nutrition, dietary needs, and portion control
- Restaurant schedules
Notes:
- Course contents and descriptions, offerings and schedules are subject to change without notice.
- Students are required to follow all College policies including ones that govern their educational experience at VCC. Policies are available on the VCC website at:
https://www.vcc.ca/about/governance--policies/policies/. - To find out if there are existing transfer agreements for this course, visit the BC Transfer Guide at https://www.bctransferguide.ca.