HP-225 Dining Room Management
Students learn the principles of fine service and hospitality for restaurants, hotels banquets, and catered events. The course emphasizes customer service, basic table settings, buffet service, and wine and beverage service. Students understand the fundamentals of making reservations, point of sale systems, taking customers orders, and communication. Students learn seating and table arrangements, traffic flow and event timing. Different styles of service are demonstrated and practiced enabling students to provide and manage superior dining service.
Credits
3