HRM-201 Dining Room Management

Credits: 4
Lec 1 Lab 3 Practicum 0
Tier Rate: Tier I
The Dining Room Management course is the focus of our departmental on campus restaurant. Students are charged with the task of managing the customer experience through exceptional service and food quality. Students will learn to work in front of the house hourly positions; while being responsible for the overall management of the operation. Students are accountable for increasing sales through reservation management, marketing and customer service; while controlling costs to maximize profits.

Please note: Students participating in lab courses should be prepared to stand for long periods of time on a hard surface and must be able to lift and carry up to 30 pounds. Prerequisite(s): Grade of “C” or better in CUL 101 and HRM 101; HRM 125.