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Study Abroad


  Restaurant Management

Conducted in English

This course will examine the problems of the financial structures of restaurant management, in parallel with the objectives and techniques of the individual owner. The planning and decision making tools available to managers in an organization and comparison between single or partnership managements will be discussed. Personnel organization and food preparation plans will be covered. The course is based on a double approach, combining theory and practice: students will be introduced to the basics of restaurant management and will be given the opportunity to discuss their ideas and questions with selected professionals who are successfully running their restaurant businesses in Florence. Extensive site visits to local restaurants to be organized.


Classes are scheduled Monday to Friday

Travel during class time is strictly prohibited.

Photos

Syllabus   


Location: Florence, Italy

Dates: June 25- July 16, 2011  (Program dates are NY departure and return dates.)

Courses included:  3 credits

Faculty: APICIUS

Housing: Shared housing in apartments

Program Costs

Cost (includes all expenses below except airfare): $2555

CUNY tuition (for in-state, matriculated undergraduates): $615

FUA tuition differential: $585

Travel insurance: $40

Housing: $675

QC program fee: $350

Student/Lab fees: $290

Total cost with airfare: $3555

Airfare: $1000 (estimate)

Additional costs

Minimum budget for meals and personal expenses of $15 to $20 per day 
(approximately $420 to $560)

Application Deadline April 4, 2011

Programs are open to all undergraduate students from all CUNY campuses (unless restricted by level of study, language fluency, or other program criteria). Travel on Fridays and some Saturdays for some programs.


Education Abroad Office
Kiely Hall, Room 183
Queens College, CUNY
Flushing, New York 11367-1597 
718-997-5521
718-997-5055 (FAX)  
Email: Education Abroad
 

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