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

Course Description An overview of the history, likely direction and organizational structure of the hospitality industry and its role in the local, national and international economy. Examination of the nature […]

A three part foundation for food and beverage management focusing on Sanitation, Culinary Math, and Procurement Methods. Basic principles of serving safe, wholesome, tasty food to customers in food service […]