CAI 224 - Advanced Table Service IV

Institution:

Hudson County Community College

Subject:

Description:

This course examines the techniques, methodologies and procedures involved in the successful operation of a restaurant. Students will develop skills in the tableside preparation and service of appetizers, entrees, salads, and desserts. This course will include the perspective on meeting customer expectations, and the importance of the interaction with guests. The student will gain practical knowledge of structuring a banquet, and the ability to design and coordinate a buffet. French culinary terminology will be emphasized. Prerequisite: CAI 214

Credits:

2.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.hccc.edu

Phone Number:

(201) 714-7100

Regional Accreditation:

Middle States Association of Colleges and Schools

Calendar System:

Semester

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