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Foodservice Management
One of the last courses you will take as a BPS student is Foodservice Management, where you'll have the chance to apply the skills you've learned and developed throughout your CIA education. During this senior-year class—and especially in the final project—you'll see just how far you've come since your days in Intro to Gastronomy. You will:
- Analyze the workings of a restaurant and understand what it takes to operate a successful foodservice operation.
- Further develop the management and critical thinking skills needed to be an effective industry leader.
- Research and discuss major trends in menu design, cuisines, and beverages as well as technological developments in the industry.
Final Exam: Putting on a Dining Event
For your final project in Restaurant Operations, you will plan and execute an on-campus special event marketed to the public. You'll start by determining the theme of your event, electing a general manager, and breaking into teams. Then you and your classmates will do it all, from developing a menu and designing service floor plans to managing the budget, purchasing, staffing, and more. Profits from your event will benefit a CIA scholarship fund and a charitable organization chosen by your class.
Past student-run dining events include Red, White, and Brew, Venetian Masquerade Ball, and A Night on Bourbon Street—A Tribute to the Gulf. These festive affairs have not only provided students with a valuable learning experience and customers with a fabulous night out, they have also been supremely successful. As of October 2010, BPS. students in the Restaurant Operations course have raised more than $70,000 for community organizations and CIA scholarships. Now that's a final project!
Check out the latest BPS dining events >
