HSP-118 Dining Room Management

A study of the responsibilities of the dining room manager, including choice of equipment, menu planning, styles of food service (such as American, French, or Russian) and the situations in which each should be used; pleasing customers; day-to-day operations; and assuming responsibility.

Credits

3

Prerequisite

Requires registration in HSP-118L Take HSP-118L

Year Cycle

A

Semester Cycle

SP