Jan 28, 2022  
2016–2017 Academic Catalog 
    
2016–2017 Academic Catalog [ARCHIVED]

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Contemporary Hospitality and Service Management (HOSP-250)

3.0 credits
An exploration of table service principles and skills with an emphasis on customer service in a public restaurant. The focus will be placed on wine, beer, coffee, tea, and non-alcoholic beverage service. Topics include guest relations, professional communications, order taking in an à la carte environment, service sequence, point-of-sale systems, cash handling, beginning merchandising, table skills, and dining room preparation. Prerequisite(s): Introduction to Catering: Hospitality and Service Management (HOSP-210), Externship (EXTN-100), and Wine Studies (HOSP-240).



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