HRM 251 - Food and Beverage Operations Management

3 credit hours - 17 hours of lecture and 36 hours of laboratory.
Explore techniques of proper dining 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. Explain the importance of using proper automated procedures when processing guest checks. Train and test for national certification for the responsible service of alcoholic beverages.

Prerequisite(s): Prerequisite: HRM 121 or permission of the director of the HCAT Institute.

Note: The student must provide the required uniform of white t-shirt, black slacks and black closed toed slip resistant shoes.