0 or 4 credits
Spring 2026 Laboratory Lecture Distance Learning Upper Division
Students apply managerial skills and techniques in organizing, directing and controlling a full-service restaurant operation as they rotate through a variety of managerial positions. Students will also participate in lectures, assignments, and projects on topics related to leadership, such as interpersonal communications (emphasis on culture, gender and age differences), ethical leadership (emphasis on integrity and credibility), public speaking, teamwork and critical thinking. Permission of department required.
Learning Outcomes1Design and implement a marketing campaign targeting one or more of the food service operations.
2Work cohesively in a team environment, and demonstrate an appropriate level of professional supervision of a restaurant.
3Coordinate production flow and sequence of service to maximize service quality.
4Demonstrate facility and equipment operation and maintenance in the restaurant.
5Apply principles of purchasing and selection of materials, product storage, and rotation appropriate to the restaurant.
6Identify and apply principles of food safety and sanitation, responsible alcohol service, and quality food production in the restaurant.
7Describe and apply appropriate ethical standards in dealings with customers, staff, fellow students and instructors in all parts of the lab and classroom experience.
8Demonstrate the ability to analyze and effectively decrease food costs and increase contribution margins to the current restaurant concept.
9Compare and contrast issues associated with leading employees from different cultures, ages and genders.
10Practice interpersonal communication skills by delegating, coaching, and presenting feedback.
11Evaluate leadership issues in terms of ethics, integrity, and credibility.
Prerequisites
Restrictions
made by Purdue students.