Dining Room Management

Course Code

CUA 190

Credits

4
Focuses on service related skills and knowledge used in the foodservice industry. Enables the student through a laboratory setting to practice skills and acquire the knowledge of ?front of the house? operations common to dining rooms in the industry. Includes table setting side work serving customers operating a Point-of-Sale system hosting and supervising dining room personnel. At the completion of the class students are able to supervise the operation of a sit-down dining operation. Meets a minimum of 90 hours.

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In their own words...

As long as you apply yourself the work is really easy and help is available when you need it. EGTC seems to be very organized and knows what it takes to make students successful.

Stephanie Medero
Administrative Assistant Student