CULN 2030 — - Essentials of Dining Service
This course provides students with a comprehensive introduction to dining room operations and beverage service within the hospitality industry. Students will learn essential front-of-house skills including table settings, station setup, service tools, etiquette, and various service styles, as well as the structure and roles within the dining room brigade system. In addition, the course offers a study of wine, beer, and spirits, covering their history, production methods, tasting techniques, and global significance. Emphasis is placed on mixology fundamentals, responsible alcohol service in accordance with federal and state regulations, and the role of coffee and tea service in enhancing the guest experience. Lecture: 2 hours, Other: 4 hours Prerequisite(s): CULN 1015