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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 responsibilities of planning, producing and evaluating service. Practice of proper safety and sanitation methods. Critique of restaurant service.

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 responsibilities of planning, producing and evaluating service. Practice of proper safety and sanitation methods. Critique of restaurant service.

A 3 credit but 4 hour introductory course. Topics include sample space, expectation and variance, binomial, Poisson, normal, student and chi-square distributions, confidence interval, hypothesis testing, correlation and regression. Students do a group project comparing 2 numeric variables and present at the end of the semester. The extra classroom hour is designed to facilitate a hands-on feel to the course including a heavy use of R supplemented by some use of MS Excel.

A 3 credit but 4 hour introductory course. Topics include sample space, expectation and variance, binomial, Poisson, normal, student and chi-square distributions, confidence interval, hypothesis testing, correlation and regression. Students do a group project comparing 2 numeric variables and present at the end of the semester. The extra classroom hour is designed to facilitate a hands-on feel to the course including a heavy use of R supplemented by some use of MS Excel.