HSP 210 Dining Room Operations
This course allows students to participate in the operation of the student-run restaurant with emphases on operations and financials. By acting as the front of house manager, students gain practical experience in a restaurant setting. This includes customer service, understanding labor and food costs, how to operate smoothly with the back of house and what it truly means to manage a restaurant. Emphasis is on providing diners with industry standard levels of high quality service in order to create a successful dining experience. R, 12 (1 lecture hour and 6 laboratory hours) Prerequisite: CLA 132 with a minimum grade of C and HSP 115 with a minimum grade of C