HOS 141 - Dining Room Etiquette3 Cr.
Contact Hours Per Week: 3 Lec.
This course covers the basics as well as advanced topics that foodservice managers need to know to give successful table and customer service. The historical context of service, the manager’s role, and various types of service are discussed.
Usually offered Fall semester
Click here for the Summer 2018 Schedule of Classes
Click here for the Fall 2018 Schedule of Classes
[Add to Portfolio]