This course provides instruction in and practical application of the operation of a dining room with emphasis on quality guest service. Topics include “front of the house” organization, methods of table service, menu terminology, table arrangement, requirements for supplies and equipment, suggestive selling techniques, and revenue control and analysis. Human Resource trends from both the employer and employee perspective. Students will serve meals prepared in a restaurant setting during the course of the semester. (2 classroom hours, 4 lab hours).
Prerequisites
Semester Offered
Fall
Spring