3.00 Credits
2-3-3 This course focuses on the elements of creating a favorable guest experience in a restaurant setting. Students incorporate managment practices in running the front of the house of a restaurant. Dining room organization, from place settings to communicating with the back of the house to operating a Point of Sale system and managing the reservations for a meal, are included. Students learn to troubleshoot customer service issues while working in a team setting, both as a leader and as a team member. Prerequisites: (Eff. FL22) THM 110, and THM 276 or CULA 170.
Prerequisite:
(Eff. FL22) THM 110, and THM 276 or CULA 170.