The food and beverage department plays an important role in the overall success of the operation at a resort or hotel. The purpose of this course is to introduce the fundamentals of food and beverage service and the impact it has on the success of the restaurant. The course will deal with the elements of service through theoretical discussion and hands on practical service through Scholars Dining Room.
The course will over the theoretical components of customer service, restaurant sanitation, types of menus, menu terminology, types of food service, service of wine, suggestive selling, establishing and evaluating service standards, communications and handling the service with a computer system.
The practical component will involve hands-on training through serving either in the College's Scholars Dining Room and/or at a college catered event.