Dining Services

Catalog description

In this course, students apply principles and techniques of dining room and kitchen management in a simulated restaurant setting. Topics include food preparation, menu development, principles of nutrition, and various styles of customer service. Students utilize industry technology such as point of sales systems, inventory control processes and reservation systems to manage table services in a food and beverage operation. Note: This is the Capstone course for the Culinary Arts, AAS degree. Students in this program must complete a minimum of 45 credit hours prior to enrolling in this course.