SPECIAL TOPICS:COMM FOOD SERV

Catalog description

This course introduces students to the concepts of hospitality and customer service. Topics include greeting guest, developing proper phone skills; restaurant host/hostess greeting responsibilities to include laying the cover, taking the order, surveying of different styles of table service from the casual to the very formal, tabulating and presenting the bill, and busing and turning the table. Upon completion of this course, students should be able to demonstrate proficiency in the art of providing hospitality and related functions of providing service.