Catalog 2016-2017 
    
    May 22, 2018  
Catalog 2016-2017 [ARCHIVED CATALOG]

CULA 124 Introduction to the Front of House

9 credits
This course focuses on fine dining table, quick service, and buffet management service through hands-on interaction with customers in an operational restaurant. Students learn to use a Point of Sale (POS) System. Learn the ability to handle cash, multi task and run the front of the house of a restaurant including managing, hosting, waiting and bussing tables.

Prerequisites: CULA 128  or instructor permission.

Quarters Offered: Fall, Winter, Spring

Student Outcomes/Competencies:
Upon successful completion of this course students will be able to:

  • Capably manage guest services unique to hospitality operations
  • Communicate effectively with diners
  • Demonstrate basic tableside fabrication and service skills
  • Expedite customer orders effectively
  • Facilitate effective and timely banquet and catering arrangements
  • Operate and manage a program-sponsored buffet
  • Properly set up and breakdown a restaurant/food service dining facility
  • Demonstrate the ability to work effectively as a cafeteria cashier and in other quick service venues such as the bakery window
  • Utilize a point of sale system for reservations, payment processing, check splitting, and various fine dining management features
  • List the requirements of customer service operations which provide alcohol to the public