This course focuses on the elements of creating a favorable guest experience in a restaurant setting. Students incorporate management practices in running the front of the house of a restaurant. Dining room organization, from place settings to communicating with the back of the house to operating a Point of Sale system and managing the reservations for a meal, are included. Students learn to troubleshoot customer service issues while working in a team setting, both as a leader and as a team member.
Additional Course Fees: $85
THM 110 and THM 276 or CULA 171.