HM 190 — Dining Room Operations (5 Credits)
Covers elements of customer service in a real-life dining room setting including culture and delivery, standards of service, causes of service breakdowns, and service recovery techniques. Provides customer service strategies using systems, technologies, and communication skills to serve diverse customer needs. Emphasizes service styles and guidelines, guest relations, management systems, and equipment identification and handling. Results in the following industry certifications: Oregon Liquor Control Commission (OLCC) Alcohol Service Permit and the Federation of Dining Room Professionals (FDRP) Dining Room Associate and Wine Steward Associate Certificates.
Part of
- Baking and Pastry Arts - Associate of Applied Science (AAS)
- Baking and Pastry Arts - Two-Year Certificate of Completion (CC2)
- Culinary Arts - Associate of Applied Science (AAS)
- Culinary Arts - Two-Year Certificate of Completion (CC2)
- Hospitality Management - Associate of Applied Science (AAS)
- Hospitality Management - Two-Year Certificate of Completion (CC2)