HRM251 — Restaurant Management
3 credit hours - 15 hours of lecture and 60 hours of laboratory. Formerly Food and Beverage Operations Management Students will explore techniques of proper dining service in hospitality establishments and learn the organization of dining rooms and table settings, with an introduction to textiles and tableware. Students will also train and test for national certification for the responsible service of alcoholic beverages. A ServSafe® Alcohol certification from the NRA is issued to students who satisfactorily complete the course and pass the examination. Lab fee $50. Note: The student must provide the required uniform of white t-shirt, black slacks and black closed toed slip resistant shoes. Location(s) Typically Off Campus (OF) Term(s) Typically all and spring Course
Prerequisites: HRM121