Foodservice Operations

Course description

Students explore two essential concepts that are closely linked in the world of restaurant and food service operations: menu development and facility and workplace design. First, students examine the key principles of effective menu design and practice creating diverse menus tailored to different types of food service establishments. Second, students are introduced to foundational elements of facility layout and work design, including process flow, site selection, equipment arrangement, labour allocation, and material handling systems, all with a focus on optimizing efficiency and service in food and beverage operations. The integration of these concepts emphasizes strategic decision-making in restaurant and food service management

Students registering for credit courses for the first time must declare a program at the point of registration. Declaring a program does not necessarily mean students must complete a program, individual courses may be taken for skill improvement and upgrading.

For more information, please contact Continuing Education