RHM

RHOT 282 Dining Room Management

This hands-on course gives a students a basic understanding of the principles of food production and service and practical skills and knowledge for the effective management of food and beverage service outlets.  Emphasis is on training skills and human interaction techniques as well as quality control, financial controls and customer relations.  Students are actively involved in the menu planning (both food and wine) for our dining room and special event functions.

This course is delivered via: On Campus