HRT 2020 - Dining Room and Banquet Management (3)

An overview of dining room and banquet management with emphasis on the service aspects of a business that will distinguish an outstanding dining experience. The proper techniques of service, sanitation requirements, reservations, systems, and important merchandising concepts will be explored. Information about seating, service ware, table settings, interaction with kitchen staff and guests, timely delivery of food and beverages, point of sales and credit card systems are also included.

Prerequisite(s): Valid Food Protection Manager Certification.
Component(s): Lecture
Contact Hour(s): 3 hours lecture/discussion
Grading Basis: Graded Only
Repeat for Credit: May be taken only once