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| Advanced Dining Room Operations | |||
| ADV. DNG RM OP | |||
| CLASS CODE: | CA 252 | CREDITS: 2 | |
| DIVISION: | EDUCATION & HUMAN DEVELOPMENT | ||
| DEPARTMENT: | HOME & FAMILY EDUCATION | ||
| GENERAL EDUCATION: | This course does not fulfill a General Education requirement. | ||
| CATALOG DESCRIPTION: | Advanced management principles specifically related to front-of-the-house operations. Emphasis is placed on supervisory skills and management principles. | ||
| DESCRIPTION: | Advanced management principles specifically related to front-of-the-house operations. Emphasis is placed on supervisory skills and management principles. | ||
| TOPICS: | Dining room organization and management; wine lexicon; dining room operation; motivation and job performance; controlling dining room labor cost; cashiering and revenue control | ||
| OBJECTIVES: | 1. Learn how to control dining room costs. 2. Understand and supervise beverage production and management. 3. Track menu items. 4. Implement proper dining room management. |
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| REQUIREMENTS: | Management examination, competencies, attendance/participation | ||
| PREREQUISITES: | Culinary Arts Major | ||
| OTHER: | |||
| EFFECTIVE DATE: | January 2003 | ||