Food service establishments require knowledgeable and well trained staff to ensure guest satisfaction and sustainability. By the end of this course, students will have learned about the responsibilities and functions of staff in a dining room. Theoretical studies will include food and beverage safety, sanitation procedures, and the preparation and provision of quality food and beverage service. Students will demonstrate their knowledge of food, beverage, and restaurant menu terminology through written and verbal evaluations. This course is a prerequisite to Restaurant Service Practical.