HFT1850C Dining Room Management (AS)

This course blends theory and application. In the classroom, proper dining room procedures for director of service, dining room captain, waiter/waitress and dining room attendant. In the laboratory hospitality management training center, the student performs, on rotation, functions and responsibilities of each position including procedures for different types of service (plate service, family style, buffet service, platter service, cart service, banquet type and others); purchase and maintenance of chinaware, glassware, silverware and linen, wine and beverage service, sanitation and safety and in-service management.


3 credits (2 lecture hours, 4 lab hours)

Prerequisites and Corequisites

Prerequisite: FOS1201 (with a grade of C or higher)