FMGT 110 Restaurant and Table Service

Credit 3
This is an introductory class to the organization and management of the Front of the House (restaurant). Students learn Front of the House standards/systems and training and development. They also look at scheduling, basic food/labor, guest check averages and the relationship to sales, leadership and management styles with a focus on service excellence in Front of the House. The course format is a 50-minute lecture and two three-hour laboratory periods per week. A uniform is required.

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FMGT 110 Restaurant and Table Service

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FMGT 110 Restaurant and Table Service

Academic Affairs