This course is designed to cover the practical skills and knowledge necessary for effective food and beverage service in a variety of settings. Topics include greeting/service of guests, dining room set-up, profitability, menu sales and merchandising, service styles and reservations. Upon completion, students should be able to demonstrate competence in human relations and the technical skills required in the service of foods and beverages.
- Prerequisite: Select One: CUL 230, CUL 275, HRM 124
- Corequisite: None
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