FSM 120 - Quality Service in Food Operations

Institution:

Rowan College at Burlington County

Subject:

Description:

This course covers what managers and servers must know to serve food professionally and competently. It focuses on service as a total concept, the service age, history of service, demeanor and attitude, product knowledge, suggestive selling, laws affecting servers, managing guest complaints, serving guests with special needs, banquet service, buffet service, drive-through service, room service, table service, equipment, the steps in serving, greeting and seating guests, cleaning tables, formal dining, the busperson's role, management's responsibilities,motivation, scheduling, training, reservations, and serving alcohol responsibly. Students can earn a course certificate in this subject from the National Restaurant Association. 2/0/0

Credits:

2.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

09/01/2007 - 09/01/2007 

Institution Website:

www.rcbc.edu

Phone Number:

(856) 222-9311

Regional Accreditation:

Middle States Association of Colleges and Schools

Calendar System:

Semester

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