This class was tough.
He has a lot of knowledge in Restaurant Management, but he lets the book teach the class and more than him teaching it would be us reading about it. Even though I don't want to focus in the Food and Beverage Industry it was very important everything I learned in this class because it could also be applied to different companies in the Tourism Industry. I would totally recommend reading "Setting the Table" by Dany Meyer as he required, it is an amazing book, which you can learn tons in the mistakes you need to avoid in a restaurant.
I learned Recipe Costing, which was the most difficult and confusing of the class. But, now knowing that I learned feels amazing and I know if ever need it I know completely how to do it.
Hours per week:
Advice for students:
Read the chapters and do the assignments he asks for and would be really easy to pass.