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