HOSP-2041Food and Beverage Operations
In this foundational course students will learn the responsibilities and functions of a food service operation. Students will apply American Service techniques while serving customers in a food service operation setting. Students will enhance their customer service abilities to engage effectively with a diverse range of guests and team members. The topics of safety and sanitation procedures, and the use of restaurant technology-based systems will be highlighted. Students will develop team effectiveness and individual time management skills in a professional setting. This course is a pre-requisite for Food & Beverage Service Management.
