CUL 270 Culinary Entrepreneurship

Credits: 3.00

This course introduces students to concept development and business plan writing. Students will complete a business plan and market analysis based on real life scenarios. Topics include forms of business ownership, concept development, menu analysis, inventory, staffing, marketing and financials. There will be research of food industry success and failure examples of restaurants and concepts. Profit and loss statements will also be taught and researched. This class is an accumulation of business foundations to succeed within the hospitality & food service industries. Students are required to follow CAI professional dress policies to participate in class. This course is subject to a course fee.

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Last Updated: 01/29/2018