HFT 1265 Restaurant Management — 3 Credit Hours
This course examines the basic principles of dining room service and management; and applies those principles to the operation of the FCCJ public fine dining room, The Mallard Room. Topics include types of dining room service, dining room organization, quality service standards, dining room operations, beverage service and continuous dining room cost. Eight contact hours: two lecture hours, six laboratory hours. A.S., A.A.S.