Program Learning Outcomes

Certificate: Hospitality: Restaurant Management - Level II - E0343

• Cost Volume Analysis
  Students completing the Restaurant Management - Level 2 Certificate (L1319) will be able to conduct break-even analysis on a food & beverage facility and conduct cost volume analysis to determine number of customers required to attain desired profits.

• Menu Engineering
  Analyze the popularity and profitability of a menu.

• Mise en place
  Plan a food production schedule and assemble the tools, equipment, and ingredients required to produce a recipe in an organized and efficient manner.