Professional Table Service Practicum


Application of high quality guest service professional service skills in a "front of the house" operation. Practical application of professional service styles and techniques including American, English, Russian, French, Banquet, and "Wave" service. Professional evaluation, selection, planning, and execution of appropriate service styles for food and beverage functions. (Formerly FHD 134) 1 Credit (0 Lecture - 5 Lab) Corequisite(s): FHD143.