Restaurant Operations

    Course details

    • Code: HOSP.4206
    • Fee: $546*
    • Level: 4
    • Credits: 10
    • EFTS: 0.0833
    • Subject: Culinary Arts and Patisserie
Study optionsFull-time
Time in class24 (approximate total hours)
Work experience40 (approximate total hours)
Offered (indicative)Semester 2
LocationRotorua (Mokoia), Tokoroa, Whakatane
Related programmes New Zealand Certificate in Food and Beverage Service (Level 4), Restaurant Services strand;
Applied Hospitality (Level 4);

Course Aim

Gain knowledge of food and beverage service styles, menu types, and operational requirements and considerations for different restaurant establishments including sustainable practices. Develop skills in introductory menu planning and food costing.

Learning outcomes

On successful completion of this course, students will be able to:

  1. Differentiate menu types, service styles and operational considerations for a range of restaurant establishments.
  2. Explain and calculate costings for food and beverage operations including commodities, equipment and overheads.
  3. Plan and cost basic menus.
  4. Outline and implement operational processes within a restaurant environment including open, close, production and service procedures, and sustainable practices.

*Course cost/fee: Indicative standard fee for New Zealand residents only. Fees for non-New Zealand residents will vary, visit the Programmes and Tuition Fees for International Students information page.

*Course cost/fee last updated 13-Dec-2016

Page last updated: 01 Sep 2017