Food and Beverage Service Practical

This course provides students with a practical application of the front-of-house roles that are performed and required in a restaurant and food service operation in the hospitality industry. Students take on all of the roles of a restaurant setting from server to manager. Students gain insight into the principles of the systems involved in food production and delivery, and the importance of and necessity for, management controls. This course is taught in the Gordon Foodservice Humber Room, where students learn and practise their technical and customer service skills through the operation of a full-service restaurant.