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This course provides an operational overview of the front office and rooms operations. Students learn management information systems(MIS) terminology and concepts and functions of the rooms division in relation […]

Procedural, customer and staff perspectives involved in the provision of quality service as practiced in a dining room laboratory. Student rotation through dining room service positions with emphasis on […]

A two-part foundation for food and beverage management, focusing on culinary math and procurement methods. The culinary math component focuses on accurate measurement, portion controls, recipe conversions, […]