Recent SemestersSpring 2027Class SizeNot publishedCredits4PrerequisiteCULAR 20 , CULAR 211 , and CULAR 90 . Transfers ToNot transferableDescriptionThis capstone course covers the fundamental principles of front- and back-of-house operations in a restaurant setting including: equipment and station set-up, cost control, inventory, menu development, Point of Sale (POS) system, dining room service, hospitality management, and marketing. Note: Proof of TB clearance is required on the first day of class.Usually HeldWed 9:00am–10:15am 