Course Code: CULN 154
Academic Year: 2021-2022
"It's easier to keep a customer than get a new one."-Allan Keller. In this course, students learn the functions and operations of a full-service dining room and the front-of house procedures practiced in the hotel and restaurant industry. This course is taught in a classroom with practical hands on components. This course introduces students to front of house positions and techniques of customer service which includes service styles and sequences for different types of restaurant settings. Students gain foundational knowledge of dining room service, table set-ups, point of sale system (POS), as well as wine, tea, coffee, beverage and liquor knowledge.