RES 132 - Dining Room and Kitchen Operations

Institution:

Paul Smiths College of Arts and Science

Subject:

Description:

3 Credit Hours Fall/Spring Sems. Students will learn about the day-to-day activities involved in managing a restaurant. Through this experience students will acquire specific food operations skills while developing foundational knowledge for upper-division coursework. A restaurant manager often becomes the liaison between front- and back-of-the-house operations; therefore both sides of the house will be explored. An analysis of the history and current state of the industry will serve as a foundation for helping students to acquire the necessary skills to ensure that guests receive excellent service. In this course students will be introduced to the objectives and requirements of the Industry Work Experience Internship.

Credits:

3.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.paulsmiths.edu

Phone Number:

(518) 327-6000

Regional Accreditation:

Middle States Association of Colleges and Schools

Calendar System:

Semester

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