HRM 251-Food and Beverage Operations Management

3 credit hours – 38 hours of lecture and 15 hours of laboratory.
Explore techniques of proper service in hospitality establishments. Learn the organization of dining room and table settings, with an introduction to textiles, glassware, flatware and china. Review the management and service of wine, beer and spirits. Train and test for national certification for the responsible service of alcoholic beverages and customer service. Lab fee $50.

Note: Student must provide the required uniform.