Apr 24, 2024  
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2021-2022 Catalog [ARCHIVED CATALOG]

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CHEF - 250 Art of Hospitality & Service 3

The student-run dining room is the setting for this course. Students will learn and practice dining room service skills such as: Dining room etiquette, seating guests, taking orders, dining room layout, side work, check presentation, and front of the house sanitation. The difference between service and hospitality is that service is the product, and hospitality is how the guest is made to feel while they are consuming our product. This principle is the foundation of this course.


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