FCS 4350 - Dining Room Management.

(3-0-3) F. Examines the basic principles of dining room service and management, including classic and contemporary methods of service, dining room organization, service quality standards, beverage management and service, cost control, customer service relations, and supervisory techniques.

Prerequisites & Notes:
FCS 2140 or FCS 3784 and BUS 2101.

Credits: 3