HSP 145 Dining Room Operations
This course provides students with practical experience of the student-run restaurant with emphases on customer service and marketing. This includes customer service, upselling, understanding labor and food costs, how to operate smoothly with the back of house and what it truly means to deliver high quality customer service in 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 (8 laboratory hours)
Prerequisite
HSP 105 with a minimum grade of 'C'