Dining Room Management

Catalog description

Students will acquire knowledge of various types of service appropriate to dining in such settings as upscale restaurants, bistro-style cafes, private dining rooms, banquets and both on- and off-premise catering functions. The course will demonstrate the relationship of menu, equipment, wine service, supplies, merchandising and personnel to create exemplary customer service. Differing styles of dining room service, including French, Russian, English and American will be stressed. The college-operated dining labs, through hands-on competencies and demonstrations, will support course objectives. Note: This course may involve the use of alcoholic beverages for instructional purposes. Students who are 18 years of age or older may be required to handle, mix, or serve alcohol under the supervision of authorized instructional personnel. Students are not required to taste or consume alcohol and may request a waiver from this requirement.