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Institution:
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Culinary Institute of America
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Subject:
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Description:
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An exploration of table service principles and skills with an emphasis on customer service in a restaurant. The focus will be placed on wine, beer, coffee, tea, and non-alcoholic beverage service. Topics include guest relations, professional communications, order taking in an à la carte environment, service sequence, point-ofsale systems, cash handling, beginning merchandising, table skills, and dining room preparation—all in the college’s Wine SpectatorGreystone Restaurant.
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Credits:
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3.00
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Credit Hours:
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Prerequisites:
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Corequisites:
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Exclusions:
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Level:
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Instructional Type:
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Lecture
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Notes:
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Additional Information:
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Historical Version(s):
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Institution Website:
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Phone Number:
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(845) 452-9600
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Regional Accreditation:
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Middle States Association of Colleges and Schools
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Calendar System:
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Semester
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