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May 17, 2024
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Catalog 2020-2021 [ARCHIVED CATALOG]
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CART 210 Front of the House9 credits
This course focuses on fine dining, quick service, and buffet management service though hands-on practice and interaction with customers in an operational restaurant. Students learn how to use a Point of Sale (POS) system and handle cash, as well as front of the house duties such as hosting, bussing, and waiting tables.
Prerequisites: CART 145 and CART 150
Course Outcomes
Upon successful completion of this course students will be able to:
- Manage guest services unique to hospitality operations
- Communicate effectively with diners
- Expedite customer orders effectively
- Properly set up and breakdown a restaurant dining facility
- Utilize a Point of Sale system for orders and payment processing
- Work with teammates to provide excellent customer service
Program Outcomes
This course teaches to the following program outcomes:
- meet the Skills Standards of American Culinary Federation
- demonstrate excellent customer service
Global Outcomes
This course teaches to the global outcome of communication.
Total Hours: 140 Theory (Lecture) Hours: 40 Guided Practice (Lab or Clinical) Hours: 100
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