HSM-215 Dining Room Management

Credits: 4
Contact Hours: Lec 1 Lab 6 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 frontofthehouse hourly position; 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): HSM 101, and Grade of “C” or better in CUL 101 and HSM 125. Student must have completed 24 credit hours in CUL and/or HSM classes prior to registration.