HOSP 2325 — Food Service Operations
This course provides the student with an introduction to food services, serving techniques, and customer service operations. It offers a historical background of the development of food services, current operation standards, industry language and terminology, and hands-on best practices in customer service. Concepts including procurement, preparation, service and staffing, loss prevention, resources, and equipment needs are covered as well. The student will gain understanding and performance experience preparing them for many customer service operations in Food and Beverage. (1 lect., 2 lab)