Students execute the day-to-day operations of a restaurant in this course. Dining room service and restaurant production are explored through a combination of classroom and operations-based lab activities. Students will practice management skills such as sales forecasting, record of sales, inventory, point of sale operation, ordering, scheduling, customer service, meeting management, kitchen service, and employee training in an actual restaurant setting. Students and faculty practice a management style which emphasizes the team approach to attaining a common goal. (See CULA 101 regarding the use of alcohol in food preparation). Prerequisites: CULA 120 and CULA 221. Corequisites: CULA 202 and CULA 203. (S)