Dining Room Management
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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