HSM-2100 - Managing Svc. in Food/Bev Ops

Explores the principles, concepts, and systems of professional table service. Topics include dining room organization and management of dining room staff with the goal of providing excellent guest services while maintaining a financially sustainable business.
Academic Level
Undergraduate Level
Subject
Hospitality Services Mgmt
Department
Hospit., Tourism & Culin. Arts
Credits
3
Prerequisites
None
Corequisites
None
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