Front of the House Operations Management

Catalog description

This intermediate course focuses on the comprehensive study of dining service management within the food and beverage industry. Emphasis is placed on service theory and delivery, current technology and its application, customer feedback and process improvement, human resource development and training, staffing, physical space and layout, marketing, and fiscal accountability. Students have the opportunity to obtain industry-specific certification. Prerequisite(s): Junior status. Offered at Charlotte, Online, Providence 3 Semester Credits