Dining Room Management

Catalog description

Career and Technical Education Class Hours: 1 hour lecture and 4 hours lab. Semester Credit Hours: 3 This course focuses on management of a restaurant dining room including good housekeeping techniques, fine food, and efficient service. It covers French, Russian, American, and English waited table service, limited service, counter, tray, and catering. Emphasis will be placed on staffing, scheduling, controls and skill required to effectively supervise a dining room operation. Prerequisite(s): HRT 1213 Sanitation and Safety