Jun 23, 2018
CULA 124 Introduction to the Front of House9 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
This course teaches to the global outcome of Teamwork.
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
Total Hours: 140 Lecture Hours: 40 Lab or Clinical Hours: 100