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THD-200 Restaurant Operations

3 credits


The main theme of this course is to expose learners to operational strategies and management practices within the restaurant industry. Through this course, learners will acquire knowledge of the various types of operations including commercial and non-commercial operations. Topics and themes covered in this course will include marketing strategy, menu engineering, facility design, sanitation and safety and financial management. Through case studies and discussion questions learners will be encouraged to use their own experiences as a consumer or as an employee to critically analyze various operations. Students receiving credit for this course cannot receive credit for TMA 059 Food & Beverage Management.


Prerequisite(s):

  • C in one of Provincial English 12, English First Peoples 12, English Studies 12, ENG -096, ENG-098 or ESL-090; or assessment

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