HOS 133 - Service Styles and Techniques

3 Cr.
Contact Hours Per Week: 1 Lec., 6 Lab

This course covers the basics of hospitality in a fast-casual restaurant, as well as hospitality in counter service, cafeteria style, and general hosting. Focusing will be on line level responsibilities such as waiting tables in Savor, taking and filling orders in La Patisserie, working the line/cashiering in a cafeteria with online orders, and greeting/answering guest questions at the front desk of NFCI. This course will go into detail of each job and what skills and knowledge are need for different aspects of line level service in hospitality. Student will be provided with real life work experience as they are instructed in operational font of the house settings.

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HOS 133 - Service Styles and Techniques