Course Code: HRT 160
Academic Year: 2025-2026
This course provides students with a practical application of food & beverage operations in a restaurant and event space. Students will acquire the required front-of-house skill sets required in a foodservice and event operation in a restaurant/event setting, as well as an understanding of the back-of-house operations required to support such a setting. They will gain an understanding of the importance of and necessity for the roles and responsibilities required to successfully run, operate and manage this type of setting through learning in a live lab. A variety of methods will be used to enhance the learning experience, including lectures, examples, demonstrations, practical application and applied learning through role plays and with live guests.