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Front of the House Management

Course Code:
CUL 270
Course Group(s):
Degree Applicable
Course Description:
In this course students will be exposed to the different styles of service in practice in restaurants and catering industries. They will be confronted to the problems that can raise in the day-to-day activity in this field. They will be able to define the role and the importance of every position in the front of the house from bus boy to manager. A special emphasis will be brought to the manager responsibilities and abilities. Through this experience, students will acquire specific food operations skills in two essential areas which are customer needs and expectations and employee internal relations. An analysis of the history and current state of the industry will serve as a foundation for helping students to acquire the necessary knowledge to ensure and evaluate that guests are receiving and excellent service. In this course students will be introduced to the objectives and requirements of the work experience internship. Prerequisite: RES 170 Food Service Sanitation Completes General Education Requirements: QP-R.
Credit:
4
Prerequisites:
Prereq: RES 170 Lecture Min Grade: D Min Credits: 3.00
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