CAA117 Basics of Dining Service

This course serves as an introduction to the practical skills and knowledge needed for efficient food and beverage service, Topics include dining room set-up, common styles of service, allergen awareness, customer service, basic mixology, and beverage service techniques. Upon completion, students will be able to demonstrate competence in dining room food and beverage service.

Prerequisite: 

None

Corequisite: 

None

Credit Hours:

2.00

Catalog Code:

CAA117