CUL-225 Essentials of Dining Service

This course provides students with a fundamental knowledge of restaurant service in a professional dining room. It emphasizes various types of classical and modern service, the timing and execution of the meal, and both formal and informal table settings. The course also covers reservations, seating, point of sales systems, food and beverage service, and front-of-the-house sanitation practices. Students will take either the T.I.P.S. (Training and Intervention Procedures for Servers of Alcohol) or the Servsafe Alcohol Certification exam. Additional expenses may include supplies, equipment, and/or uniforms.
Prerequisites CUL-135
Corequisites CUL-215

Gen. Ed. Course No
Mass Transfer Course No
Credits: 4