HOSP 102 - Food & Beverage Service II

This course continues to build on the philosophy and psychology of service as well as technical skills of service. This course will cover service theory to include fine dining with continued practice of the concepts learned. This course also introduces a systematic approach to beverage operations with emphasis on management and operational controls. This course will provide practical experience in preparing and serving beverages. Students will understand and appreciate the areas of service that are important and critical from a management point of view.

Credits: 6.0
no scheduled sessions