HSP 210 Dining Room Operations 4 credits
This course allows students to participate in the operation of the student-run restaurant with an emphasis on operations and financial. By acting as the front of house manager, students gain practical experience in a restaurant setting. This includes customer service, understanding labor and food costs, how to operate smoothly with the back of house and what it truly means to manage a restaurant. Emphasis is on providing diners with industry standard levels of high quality service in order to create a successful dining experience. 12 (4 lecture hours)
Prerequisite: CLA 132 with a minimum grade of C and HSP 115 wtih a minimum grade of C