RHOT 282: Dining Room Management is a hands-on course which takes you from a basic understanding of the principles of food production and service to the practical skills and knowledge for the effective management of food and beverage service outlets. Emphasis is on training skills and human interaction techniques, as well as quality control, financial controls and customer relations. You are actively involved in the menu planning (both food and wine) for our dining room and special event functions. This includes the staffing, management and marketing of the food and beverage operation.
Crosslisted: PGHM 282
Accessibility Services Notice
standard statementCourse Details| Total number of weeks | 15 |
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| Total Credits | |
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| Total Hours | 45 |
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Typical hours per week breakdown| Lecture | 3 |
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Outcomes
Upon successful completion of this course, the learner will be able to:
- ensure a high degree of customer satisfaction by providing hospitality services in a professional manner;
- apply human resources and leadership knowledge and skills to enhance performance as an employee and team member, and to contribute to the management of a hospitality enterprise;
- provide accomplished food and beverage planning, preparation and presentation for a variety of hospitality environments;
- plan and operate a catering event; and
- evaluate event operations.
Grading Table
Hospitality and Tourism
See the Academic Calendar for General Information including how to withdraw from course(s) and other regulations.
Disclaimer
standard statement