FDBS 327 - Food and Beverage Service

Course Description
Hands-on training is provided in a contemporary dining room setting implementing American, French, banquet and buffet-style service, plus bar and beverage service. “Micros” point-of-sale and the OpenTable reservation systems are used. Other topics include: positive guest/server interactions; responsibilities of the server and the maitre d’; knowledge of wine, beer, spirits and specialty coffees in relation to the role of the bartender; timing of service, and practicing positive communication skills between the front and back of house.

3 Credits:

Equivalent Course(s):

FDBS 325