Creating the Guest Experience

Catalog description

This course is designed to instruct students about the front-of-house operational role when creating a high-quality guest experience across the ever-expanding range of sales environments in today’s food and beverage world. Á la carte, banquet, and takeaway delivery methods form the basis to explore the principles of staffing, marketing, service design, menu design, equipment planning, safety and sanitation elements, station management, reservation management, cash control, and payment processing. Students perform all functions related to the front-of-the-house applications of the guest experience. Prerequisite(s): BPA2720 or CUL2510 . Offered at Charlotte, Providence 3 Semester Credits