DINING ROOM MANAGEMENT

Catalog description

This course focuses on management of a restaurant dining room including good housekeeping technique, fine food, and efficient service. It covers French, Russian, American, and English waited table service, limited service, counter, tray, service, and catering. Emphasis will be placed on staffing, scheduling, controls, and skills required to effectively supervise a dining room operation. Two hours lecture and two hours laboratory per week. Credit, three semester hours.