Course Code
HOS312
Course Credit
2
The course examines the front and back of the house requirements and considerations for a variety of food and beverage operations and restaurants. This will include planning for existing operations and for newly-established restaurants. Discussions will focus on the planning team that a chef or restaurant owner may need to include and the processes of obtaining approval from various offices, such as municipal bylaws and zoning, health department, and liquor licensing. In addition, the student will discover the impact the menu has on all areas of facility planning and the resulting considerations of equipment placement to accommodate the best flow of work and employees.