Catalog Info
This course is INACTIVE
Title when registering
Dining Room Captain
Course Master
Credit Hours
3.00
Contact Hours Per Week
4 (for 15-week classes)
Pre-requisites
HOSP 150
Co-requisites
None
Course Description
Covers advanced principles of table service and managing the production dining room. Emphasizes effective management procedures and techniques including scheduling, table assignments, side work, reservations, expediting, and training of the HOSP 150 students.
Requirements are subject to change.
The information represented here is effective starting Winter 2016 and applies to the current catalog year.
If you were admitted prior to this year, please check your requirements under the
My Progress section of HFC Self Service.