The Rendezvous opened in the summer of 1992. It is a food service laboratory where students have the opportunity to apply the theoretical components of courses in labor relations, purchasing, food and beverage cost control, and food service management. The facility includes a food production center designed with commercial food service equipment to meet the needs of operating a full-service restaurant. It also includes a dual purpose dining room that can also be used as a classroom for demonstration and lecture.
The purpose of the Restaurant Operations management class is to teach students the principles of food and beverage management in full-service restaurants. The course emphasizes fine dining, fine cuisine, and control systems.
Other courses taught are Introduction to Wines and Spirits, Wine and Food Pairing, and Catering.
Tours of this modern food service laboratory are available upon request.
What is Restaurant Operations Management?
Course Description
Designed for upper-level students. It is the application of the principles of food and beverage management in full service restaurants existing as independent units or as units within a commercial/noncommercial foodservice operation. This course will emphasize fine dining, fine cuisine and control systems.
At the completion of this course, students will be able to:
- Recognize quality standards in the preparation and presentation of food and beverage to the public in a formal setting.
- Identify the basic types of table service (American, Russian, and French) and understand their importance in operating a formal restaurant.
- Demonstrate presentation and service of beverages that would complement the food served in a restaurant.
- Calculate and implement food, beverage, and labor cost controls.
- Manage a formal restaurant for a day and efficiently handle any crisis in the foodservice operation.
- Demonstrate knowledge and performance of the POS (Point of Sale) computer systems for food and beverage control.
- Demonstrate sensitivity to a multicultural environment in the management of a food service operation.
- Demonstrate professionalism in the operation of a modern full-service restaurant.
- Provide efficient service, satisfactory customer relations, and meet the financial objectives/goals of the operation.
