RSTO1304 — (NT) - Dining Room Services

Semester Credit Hour(s): 3 Lecture Hour(s) Each Week: 3 Lab Hour(s) Each Week: 0 Introduces the principles, concepts, and systems of professional table service. Topics include dining room organization, scheduling, and management of food service personnel. When Coordinating Board Approval Number: CIP 12.0504

Prerequisites: ENGL0307, MATH0300, CIP12

Part of

• Hospitality and Culinary Management, A.A.S.
• Hospitality Management, Certificate

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