HGT 287 - Restaurant Operations Management

Institution:

Robert Morris University Illinois

Subject:

Description:

Students learn the basics of ? front of the house? operations with an emphasis on maintaining and/or improving customer service. Through lecture, demonstrations, and a series of special events during which students serve guests in a banquet setting; students will practice dining room set-up, breakdown, and customer service techniques acting in a variety of positions from waiter to manager of the dining room. This course ensures that students' knowledge of culinary arts and hospitality management goes beyond the kitchen to a theoretical and pragmatic - and thus comprehensive -understanding of the importance of the dining experience for the customer. Much of the learning is centered on group projects, class discussion, and case studies.

Credits:

4.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.robertmorris.edu/

Phone Number:

(312) 935-6800

Regional Accreditation:

North Central Association of Colleges and Schools

Calendar System:

Quarter

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