COURSE DESCRIPTIONS: RSTO - Restaurant Operations
RSTO 1301. BEVERAGE MANAGEMENT (3-0-3) 12.0504
A study of the beverage service of the hospitality industry including spirits, wines, beers and nonalcoholic beverages. Topics include purchasing, resource control, legislation, marketing physical plant requirements, staffing service and the selection of wines to enhance foods. Assessment Levels: R1, E1, M1.
RSTO 1304. DINING ROOM SERVICE (2-3-3) 12.0504
Introduces the principles, concepts and systems of professional table service. Topics include dining room organization, scheduling and management of food service personnel. Assessment Levels: R1, E1, M1.
RSTO 1306. FACILITIES LAYOUT AND DESIGN (3-0-3) 12.0504
Overview of the planning, development and feasibility aspects of building or renovating a food service facility. Application of principles of work and flow analysis, spatial relationships and equipment selection as they relate to the overall layout and design. Assessment Levels: R1, E1, M1.
RSTO 1313. HOSPITALITY SUPERVISION (3-0-3) 12.0504
Fundamentals of recruiting, selection and training of foods service and hospitality personnel. Topics include job description, schedules, work improvement, motivation and applicable personnel laws and regulations. Emphasis on leadership development. Assessment Levels: R1, E1, M1.
RSTO 1325. PURCHASING FOR HOSPITALITY OPERATIONS (3-0-3) 12.0504
Study of purchasing and inventory management of foods and other supplies to include development of purchase specifications, determination of order quantities, formal and informal price comparisons, proper receiving procedures, storage management and issue procedures. Emphasis on product cost analysis, yields, pricing formulas, controls and record keeping at each stage of the purchasing cycle. Prerequisites: CHEF 1301. Assessment Levels: R1, E1, M1.
RSTO 1391. SPECIAL TOPICS IN FOOD AND BEVERAGE/RESTAURANT OPERATIONS MANAGER (2-3-3) 12.0504
Topics address recently identified current events, skills, knowledges and/or attitudes and behaviors pertinent to the technology or occupation and relevant to the professional development of the student. Only one special topic may be taken if in a certificate program. Assessment Levels: R1, E1, M1.
RSTO 2301. PRINCIPLES OF FOOD AND BEVERAGE CONTROLS (CAPSTONE) (2-3-3) 12.0504
A study of financial principles and controls of food service operation including review of operation policies and procedures. Topics include financial budgeting and cost analysis emphasizing foods and beverage labor costs, operational analysis and international and regulatory reporting procedures. Prerequisites: CHEF 1301, IFWA 1427. Assessment Levels: R2, E2, M2._
RSTO 2307. CATERING (3-0-3) 12.0504
Principles, techniques and applications for both on-premises, off-premises and group marketing of catering operations including food preparation, holding and transporting techniques. Assessment Levels: R1, E1, M1.
RSTO 2380. COOPERATIVE EDUCATION - FOOD AND BEVERAGE/RESTAURANT OPERATIONS MANAGER (CAPSTONE) (1-20-3) 12.0504
Career-related activities encountered in the student's area of specialization offered through an individualized agreement among the college, employer and student. Under the supervision of the college and the employer, the student combines classroom learning with work experience. Includes a lecture component. Prerequisites: CHEF 1301, 1305 and IFWA 1427. Assessment Levels: R1, E1, M1.
RSTO 2431. FOOD SERVICE MANAGEMENT (CAPSTONE) (3-3-4) 12.0508
Mastery of actual management experiences in supervision, training, planning and control of a variety of foods service operation formats to include cafeteria, table service, meetings banquets and catered events. Prerequisites: CHEF 1301, IFWA 1427. Assessment Levels: R2, E2, M2.