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HIST 298: Special Topics/History
5.00 Credits
Seattle Community College-Central Campus
Prereq: Permission of Dean. Independent study in selected history topics under faculty supervision.
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HIST 298 - Special Topics/History
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HOS 101: Customer Service Practicum I
1.00 Credits
Seattle Community College-Central Campus
Prereq: Admission to program. Application of basic customer service theory in a full service restaurant or pastry case. Includes busing, housekeeping, mise en place for both casual and formal restaurant settings and customer service and sales techniques in bakery counter settings.
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HOS 101 - Customer Service Practicum I
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HOS 102: Customer Service Practicum I
1.00 Credits
Seattle Community College-Central Campus
Prereq: HOS 101. Refine customer service skills by further practice in a pastry case or full-service restaurant. Includes dining room arrangement, customer service and wait staff duties. In the bakery counter setting, practice product rotations and merchandising.
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HOS 102 - Customer Service Practicum I
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HOS 103: Customer Service Practicum Iii
1.00 Credits
Seattle Community College-Central Campus
Prereq: HOS 102. Acquire expertise in customer service by performing opening/closing procedures, using a variety of service techniques and training bus staff.
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HOS 103 - Customer Service Practicum Iii
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HOS 104: Customer Service Practicum Iv
1.00 Credits
Seattle Community College-Central Campus
Prereq: HOS 103 Intro to leadership positions in the front of the house. Includes maitre ?d duties, managing reservations and cashiering.
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HOS 104 - Customer Service Practicum Iv
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HOS 105: Customer Service For Specialty Desserts Breads
1.00 Credits
Seattle Community College-Central Campus
Prereq: HOS 102 For desserts students. Assume responsibility for opening/closing, sales, organization and merchandising of product and training of first-quarter students at a retail pastry case.
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HOS 105 - Customer Service For Specialty Desserts Breads
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HOS 108: Dining Room And Kitchen Management
4.00 Credits
Seattle Community College-Central Campus
Prereq: CUL 104. Covers management and supervision and training practices within the hospitality and culinary arts industries. Includes tableside cooking and service for COD projects.
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HOS 108 - Dining Room And Kitchen Management
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HOS 110: Principles Of Sanitation
3.00 Credits
Seattle Community College-Central Campus
Fundamentals of food service sanitation and its importance to the industry. Includes microorganisms in food spoilage and food-borne illness, ways of limiting microbial contamination and growth, creating a clean and sanitary environment, accident prevention and first aid, Material Safety Data Sheets, sanitation in crisis situations, principles of designing safe and sanitary kitchens and government regulations.
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HOS 110 - Principles Of Sanitation
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HOS 111: Introduction To Customer Service:Theory
1.00 Credits
Seattle Community College-Central Campus
Prereq: HOS 110. Covers the theory and operation of table service in a variety of dining environments. Includes dining room safety, proper service and etiquette, guest interaction, menu knowledge and ticket writing. Use a variety of dining room equipment.
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HOS 111 - Introduction To Customer Service:Theory
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HOS 122: Purchasing And Inventory: Theory
1.00 Credits
Seattle Community College-Central Campus
Prereq: HOS 101. Intro to principles of food costing and inventory procedures. Encompasses formal and informal purchasing methods, flow of goods, food buying, legal and ethical purchasing considerations, market analysis, stock rotation, bid specifications, yield and cost comparisons, quality tests and inventory.
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HOS 122 - Purchasing And Inventory: Theory
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