This course covers the theoretical and practical application of food service operations. Students develop practical training in the mixology lab, and theoretical competency in the elements of foodservice operations, dining room service training, foodservice systems, various types of restaurants (specialty, theme, fine dining, casual, and banquet and catering establishments). Students visit a restaurant and write and present a report. Restaurant Operations Students acquire additional skills required to manage and operate a full service dining room. This course focuses on the philosophy and psychology of service as well as the technical skills or the mechanics of service. Students experience a combination of service theory reinforced in a controlled and practical environment where they can practice the concepts learned. Emphasis on the concept of customer relations from its broadest perspective; ways these impact on the customer and the interpersonal skills needed to manage situations. Students understand and appreciate the areas of service that are important and critical from a management point of view.
F&B service Prasad123 2017-07-09T14:10:55+00:00