Course Description
This course is the culmination of all of the students' efforts in the previous dining room courses. The student will be responsible for setting up the dining room mise en place, greeting and seating guests, taking food and beverage orders, filling the orders, serving dessert, calculating the guest check, handling the cash transaction and farewell to the guest. There will also be classroom discussion of distilled spirits. The student will be held to high professional standards of performance. Emphasis will be placed on sanitation and safety in the dining room. (Prerequisites: CULA-141 and CULA-241; Corequisite: CULA-271)
Min
3
School
School of Business, Humanities and Social Science
Division
Division of Business