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|Subject ID||Classroom Hours||Lab Hours||Clinic Coop Or Shop Hours||Credit Hours|
Select One: CUL 230, CUL 275, HRM 124
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.
Credit by examination is not available for this course because of the nature of the course and in some cases safety requirements in the use of equipment. Any exceptions must be with the approval of the department chairperson.
November 27, 2014 (All day) - November 30, 2014 (All day)
December 1, 2014 (All day)
December 3, 2014 - 4:30pm - 6:00pm
December 4, 2014 (All day)
December 5, 2014 (All day)