Introduces the principles, concepts, and systems of professional table service. Topics include dining room organization, scheduling, and management of food service personnel.
Grade Basis: L
Credit hours: 3.0
Lecture hours: 1.0
Lab hours: 5.0
Prerequisites:
Fundamentals of recruiting, selection, and training of food service and hospitality personnel. Topics include job descriptions, schedules, work improvement, motivation, applicable personnel laws and regulations. Emphasis on leadership development.
Grade Basis: L
Credit hours: 3.0
Lecture hours: 3.0
A study of financial principles and controls of food service operation including review of operation policies and procedures. Topics include financial budgeting and cost analysis emphasizing food and beverage labor costs, operational analysis, and international and regulatory reporting procedures.
Grade Basis: L
Credit hours: 3.0
Lecture hours: 3.0