HOS 143 - Front of the House Experience3 Cr.
Contact Hours Per Week: 1 Lec., 6 Lab
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 the various types of service are discussed. This course will also encompass the daily operation of a working restaurant dining room/bar/reception desk, etc. Students will be provided with real life work experience as they are instructed in an operational front of the house setting.
Click here for the Winter 2020 Class Schedule
Click here for the Spring 2020 Class Schedule
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