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 rooms 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.