CM 203 - Restaurant Concepts and Design

Credits: 3
Lecture Contact Hours: 3
Description: This course will explore new concepts for the entrepreneur in the restaurant industry. New trends and restaurant décor along with facility layout and design will be emphasized.

Prerequisites: None.
Corequisites: None.
Recommended: None.

Course Category: Occupational
This Course is Typically Offered: As Needed
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Course Competencies

Identify how the size of a restaurant operation relates to specific purposes and decor.
Identify how the shape of a restaurant operation relates to specific purposes and decor.
Identify how the style of a restaurant operation relates to specific purposes and decor.
Analyze how to locate equipment in an operation to improve work flow efficiency.
Explain how various areas in a restaurant are related to one another.
Identify important criteria in developing a market-feasibility study.
Develop a market-feasibility study on a potential site.
Analyze your market-feasibility study.
Examine basic drafting technology.
Explain the purpose of a blueprint.
Demonstrate the ability to read blueprints.
Identify the principles in menu design.
Identify proper menu pricing strategies.
Design a restaurant quality menu.
Identify the codes and regulations required for restaurant planning.
Identify the steps for developing a business plan.
Develop a business plan for a restaurant.
Analyze your restaurant business plan.