Advanced Foodservice Techniques

Catalog description

The purpose of this course is to develop students’ understanding of dining room management, give exposure to various service styles, and to extend their knowledge of gastronomy. Students will become familiar with the lines of authority found in various food service settings, and required to master the specifics of different service styles and service etiquette. Course is available as an elective for all students enrolled in Hospitality and Tourism Management. Typically offered Fall. Prerequisite(s): HTM 29100 FOR LEVEL UG WITH MIN. GRADE OF C- View Class Schedule