CUL131 — Dining Room/Beverage Management
CUL 131 - Dining Room/Beverage Management CUL 131 - Dining Room/Beverage Management 3 Total Credits Students actively learn the importance of teamwork among kitchen personnel, different styles of service, menu preparation, suggestive selling, point-of sale procedures, organizing, and placing guest orders. Emphasis is on personal appearance, customer relations, attitude, hygiene, and safety. Students will also learn the importance of beverage sales in various levels of food service operations. They will understand basic grape varietals and the production process for making wines, spirits, and beers. They will have a basic knowledge of state and federal regulations regarding beverage service. This course contains 1 credit of communications related instruction. Course