Preparation for entry-level positions in restaurant and hospitality banquet operations.
Course covers front of the house service for all types of food service operations,
such as Banquet Server and Restaurant Server. The course includes preparation to take
the ServSafe Responsible Alcohol Certification and the Food Handler Certification
Grade Option (Letter Grade or Pass/No Pass)
- Lecture hours/semester: 16-18
- Homework hours/semester: 32-36