vcc.ca

HOSP 2360: Restaurant Operations 

Effective date

September 2023 

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 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 2310 Food Production Principles. Instructors ensure students’ safety, all sanitation guidelines and quality of all food and beverage products. It is recommended that students take HOSP 1360 and HOSP 2310 prior to taking HOSP 2360. 

Credits

3.0 

Year of study

2nd Year Post-secondary 

Prerequisites

None 

Corequisites

None 

Course Learning Outcomes

Upon successful completion of this course, students will be able to:

Prior Learning Assessment & Recognition (PLAR)

None 

Hours

Lecture, Online, Seminar, Tutorial: 15
Clinical, Lab, Rehearsal, Shop, Kitchen, Simulation, Studio: 50
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.
(a) 20% presentation: practical experience throughout the term that includes food presentation, table settings, overall room set-up
(b) 20% Different tasks that include: Serving, cashier, stewarding, bartending, and hosting
(c) 10% Management of daily performances 

Other 

50 

Checklist/Rubric for "back of the house" positions: manager, hot and cold stations.
(a) 20% Daily kitchen performance reflection
(b) 10% Daily kitchen performance self-reflection
(c) 10% Daily kitchen rotation
(d) Performance of duties including kitchen daily tasks
 

Course topics

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.
Generated at: 6:50 am on Mar. 28, 2024