CLN203 Restaurant Operations - Front of House
This course introduces the Front of House (FOH) operation of a full-service restaurant covering front of house topics, delivered through experiential learning in the industry-standard facility at the Heights Campus. The focus is on the orchestration of service, the role of each individual in the process and the teamwork required to serve restaurant meals. Topics include but are not limited to customer relations, dining room set-up, reservations and seating, billing, scheduling, staff selection and training, and managing the dining room.