REST 300 - Event Operations and Service

Course Description:
This course provides hands-on exposure to a full-service environment through dining-room settings and Culinary Campus venues. Topics include creating and executing events, understanding the various front-of-house roles, as well as using post of sale and reservation technology. Through nine hours per week of high-volume service shifts in multiple functioning settings, you will run through opening preparations, demonstrate full-service skills and apply social and emotional intelligence to create a guest experience.

3 Credits

Prerequisite(s):

REST 250