Restaurant Operations

To enable ākonga to develop and apply a range of communication strategies, practical skills and knowledge relevant to front line management in a range of food and beverage environments.

Information
Course Code	DHRM512
Level	5
Credits	30

Description

The learning outcomes for this course are:

Apply and reflect on knowledge gained from practical food and beverage service experience to inform supervisory and management practices

Apply service quality standards in a restaurant environment

Communicate effectively to achieve positive outcomes

Apply and reflect on knowledge of cultural intelligence as applied to interactions and relationships in Aotearoa New Zealand and global hospitality environments

Analyse how a food and beverage outlet meets the needs of its market