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Restaurant Operations

Restaurant operations can add to the experience of visiting a DSP and help promote spirits and cocktails when paired with menu items. This course details sources of risk present in these restaurant operations, including consumer food safety, employee health and safety, kitchen or refrigeration equipment breakdown, and cooking surface or grease fires. It also provide the tools and insights necessary to analyze these risks in your facility’s practices.

Learning Outcomes:
1. Identify employee safety hazards in the kitchen and dining areas.
2. Provide examples of consumer food safety hazards
3. Evaluate cooking equipment maintenance and cooking surface fire suppression systems