HOSP 2360 - Vancouver Community College

Restaurant Operation is a course where students apply the theoretical knowledge and skills learned from various courses in the hospitality food service systems 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 1220 Principles of Food Production & Nutrition. Students will design nutritious, health-focused menus that meet diverse dietary needs. They will also develop skills to prepare and present meals that maintain nutritional integrity while delivering high-quality taste and presentation. Instructors ensure students’ safety, all sanitation guidelines and quality of all food and beverage products.

Prerequisites

HOSP 1220, HOSP 1360; HOSP 1120 (recommended).

Missing prerequisites?

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What you will learn

Effective restaurant communication
Time management
Maximizing restaurant sales
Customer expectations
Guest relations
Resolving guest complaints
Restaurant equipment
Station duties
Standardized recipes
Nutrition, dietary needs, and portion control
Restaurant schedules

How to register

This course is offered as part of a VCC program only.