Professional Table Service


Principles of high-quality professional guest service skills in a “front of the house” hospitality operation. Knowledge and practice of professional service styles and techniques, including American, English, Russian, French, Banquet, and “Wave” service. Evaluation, selection, planning, and execution of appropriate service styles for food and beverage functions. (Formerly FHD143/144) 2 Credits ( .50 Lecture - 4.50 Lab)


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