CULI-2006Restaurant Service Theory
Understanding the functionality
and details of the front of house is crucial to managing the back of the house.
Food service establishments require knowledgeable and well trained staff to
ensure guest satisfaction and sustainability. By the end of this course students
will learn the basic serving principles of a fine dining restaurant including
wine service, tableside flambé and customer service skills. Theoretical study
is conducted through class discussions, terminology testing, demonstrations and
a service evaluation of a restaurant.
