Course Description:
This course introduces the students to various styles of table service, and the organization, sequencing and timing of service. Beverage service will be discussed with an emphasis on using customer service skills to safely serve and oversee customer consumption of alcoholic beverages. Students will be introduced to the growing business of wine in the hospitality industry.
The course will bring together a variety of information, knowledge, and techniques for developing customer service skills, a la carte table service, front and back of the house communication, and function of an electronic POS System are a among the elements of restaurant service that will be reinforced through a laboratory component to be held during select lunch/dinner shifts at the student/faculty operated restaurant. (1 hour lecture, 3 hours lab)
Corequisites:
Coreq: RES 140 Lecture, RES 140 Lab
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