HMGT 1401 - Food and Beverage Service(3)
An introduction to the various styles of table service and standards required of professional wait personnel. Guest relations, order taking, and organization of the dining room will be studied. Students will gain experience through practice within a simulated service environment. Beverage management issues include inventory and purchasing, proper use of glassware, types of wine and wine regions, and the pairing of wine with food. [F,S] Note(s): There are allowances for the student to be BELOW COLLEGE LEVEL in some area of study. Total Contact Hours Per Week:5
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