Dec 26, 2024  
2023-2024 Catalog 
    
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2023-2024 Catalog [ARCHIVED CATALOG]

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CART 125 - Essentials of Dining Services

3 Credit(s)
This course is designed to provide an understanding of dining room procedures and principles used for Classic European and Asian cuisine in full service operations and buffet service. Students receive a more in depth study of front of the house operations and professional dining service. Quality service, positive guest relations, and effective communication skills are emphasized. Students actively perform classic plate service. Table side cookery is also included in the course. The course is also an instruction to beverage service. The students will be introduced to identification, production and service of beverages. All local, state and federal laws concerning the establishment and the server will be discussed. Practical application of the principles is accomplished by waiting on tables during the International Cuisines luncheon series. The student will receive certification in alcohol responsibility serving. The student must have a server’s uniform for this class.

Pre/Corequisite(s): CART 121 .


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