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Essentials of Dining RoomStudents are introduced to front-of-the-house (FOH)
operations and professional dining service techniques.
Etiquette, quality service, positive guest relations, effective
communication skills and guest check handling are
emphasized. Students actively perform hot and cold food
and beverage service using various service techniques.
Students will be prepared and take the Federation of
Dining Room Professional Associate Certification (FDRP)
exam as an outcome assessment. (HO) (PT)
Quarter Credit Hours 3.0
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