Course Description
 
 
Dining Room Service
 
(3-2-2). Introduces the principles, concepts, and
systems of professional table service. Topics
include dining room organization, scheduling, and
management of food service personnel.
 
Semester hours:3
Lecture hours:2
Lab hours:2
Fees: 
Petition required:N
Course may be repeated for credit when the topic varies:N
 
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