Course Code: HRT 160
Academic Year: 2020-2021
This course provides the student with a practical application of the front-of-house roles that are performed as required in a food service operation in the hospitality industry. Students will take on all of the roles of a restaurant setting from server to manager. Students will gain insight into the principles of the systems involved in food production and delivery. In addition, they will gain an understanding of the importance of and necessity for management controls. This course is taught in the Gordon Foodservice Humber Room where students will learn and practice their technical and customer service skills through the operation of a full-service restaurant in both a gastropub setting and casual fine dining environment.