HSP* 135: Service Management

3 Credits
This course is designed to introduce the students to the basic principles of food and beverage management with focus on front-of- the-house training and development. Topics include dining room/style organization, customer relations, staff challenges, serving beverages, and modern management techniques. Students will gain experiences in basic set-up service skills, dining etiquette training, and include tableside preparation. Sanitary practice and compliance with laws and ordinances of the Department of Health are enforced.
Prerequisites: Eligibility for ENG* 101 or taking ENG* 093 concurrently
Offered: Fall, Spring