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CULA 2203 - DINING ROOM AND BANQUET MANAGEMENT
This course is an introduction into Dining Room and Bar Management applied to ala carte and banquet service. Topics of study included the styles of table service and the skills necessary to achieve quality service goals; the qualities of a professional server and how to exceed customer needs; communication with the kitchen; dining room setup and tableside preparation; presentations of food and beverage; and dining room and beverage management. The study includes a survey of wine, beer, distilled spirits, and non-alcoholic beverages including coffee and tea. This is a very practical course in which the student participates in a full service restaurant and banquet service.

Lab
Description
Prerequisites N/A
Corequisites CULA 2203 / Lecture
Fees N/A
Credits 0.00
Credit Types Standard

Lecture
Description This course is an introduction into Dining Room and Bar Management applied to ala carte and banquet service. Topics of study include the styles of table service and the skills necessary to achieve quality service goals; the qualities of a professional server and how to exceed customer needs; communication with the kithen; dining room setup and tableside preparation; presentations of food and beverage; and dining room and beverage management. The study includes a survey of wine, beer, distilled spirits, and non-alcholic beverages including coffee and tea. This is a very practical course in which the student participates in a full service restaurant and banquet service.
Prerequisites N/A
Corequisites CULA 2203 / Lab
Fees N/A
Credits 4.00
Credit Types Standard

LL Lecture Lab
Description This course is designed to provide knowledge and training in dining room management. This includes dining room set-up, tableside preparation, presentations of food and beverage, style of service and staff training.
Prerequisites N/A
Corequisites N/A
Fees N/A
Credits 4.00
Credit Types Standard

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