Course Description
HOT238 Dining Room Management and Operations (3-0-3)

Students gain experience in basic restaurant procedures and tableside preparation. Studying under the super- vision of a managing instructor, students participate in the operation of an a la carte restaurant. Students are rotated in the following job positions: manager, assistant manager, reservation manager, service staff, cashier and dishroom operations manager. Emphasis is placed upon proper American a la carte service techniques. Students are required to have a professional wait person's uniform to participate in class. Sanitary practices and compliance with laws and ordinances of the Department of Health are enforced. F, S

Last Updated: 07/29/16 08:14pm ET