Through lectures and industry guest speakers this class explores the fundamentals of what it
takes to start a food business such as a food truck, pop up, or brick and mortar restaurant. Topics covered include
components of a business plan, lease or purchase negotiations, design and build out of a space,
staffing, permits and licenses, how to plan for profitability and more.
Methods: 1. lecture to present facts, principles and concepts of the above topics 2. guest lectures to provide specific practical information and insights 3. class discussion to review, discuss and clarify material covered 4. scheduled meetings with students to measure progress on term project
ADVISE: ESL 186 or placement in ESL 188 or readiness for college-level English