CART 161 Customer Service

2 credits

This course focuses on procedures and techniques applicable to fine dining, quick service, and buffet management. Students learn proper techniques relating to guest interaction, wait service, table setting and check payment. Other points of emphasis include managing, hosting, waiting and bussing tables.

Prerequisites: CART 120, CART 125, and CART 130

Corequisites: CART 140 and CART 160

Course Outcomes
Upon successful completion of this course students will be able to:

Manage guest services unique to hospitality operations effectively
Communicate effectively with diners
Demonstrate basic tableside fabrication and service skills
Expedite customer orders effectively
Facilitate effective and timely banquet and catering arrangements
Set up and breakdown a restaurant/food service dining facility properly
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: 20 Theory (Lecture) Hours: 20