RTM-226 Front-of-the-House Management
This course is designed to introduce students to the front-of-the-house (FOH) operations and professional dining service techniques. These techniques include etiquette, quality service, positive guest relations, check handling skills, and effective communication skills. In addition, students will use various table service techniques to serve hot and cold food and beverages. As an orientation to the field of catering, this course includes all the activities associated with the sales, organization, food preparation, and service of catered functions, banquets and other specialty functions, including hotel room service. Fee is required. (7 contact hours)
Department
Business