HRM 251 - Restaurant Management

3 credit hours - 15 hours of lecture and 60 hours of laboratory.
Formerly Food and Beverage Operations Management

Students will explore techniques of proper dining service in hospitality establishments and learn the organization of dining rooms and table settings, with an introduction to textiles and tableware. Students will also train and test for national certification for the responsible service of alcoholic beverages. A ServSafe® Alcohol certification from the NRA is issued to students who satisfactorily complete the course and pass the examination. Lab fee $50.

Prerequisite(s): 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.

Location(s) Typically Offered: Glen Burnie (GB) and Off Campus (OF)

Term(s) Typically Offered: Fall and spring

Course Outcomes:
Upon successful completion of this course, the student will be able to:

Describe the mechanics of proper table service as it pertains to American, English, Russian, French, Buffet and Non-Alcoholic Beverage service including the various qualities of textiles, glassware, flatware, and china.
Perform the typical dining service staff positions, and describe the importance of communication between the front and back of the house employees.
Explain the importance of using current industry technologies when processing guest checks and proper sales techniques used in increasing the guest check average.
Identify and discuss legal concerns with regard to alcohol service, and describe the nature and growth of third-party liability laws and the effect of these laws on bar and beverage operators today.
Demonstrate professional disposition and workforce skills in all class activities.