HCM 200 - Dining Services

Credit(s) 2.00
Lecture Hours: 0.50
Lab Hours: 3.00
This course will expose students to the concepts of customer service and front of the house (FOH) service techniques. Dining and banquet set up, design, back of the house (BOH) techniques, menu presentation, and sanitation and safety will also be explored.

Prerequisite(s): A minimum grade of C in HCM 100 and HCM 156
Corequisite(s): HCM 199
SLOs:
Upon successful completion of this course, students will be able to:

Demonstrate effective soft and hard skills to provide customer service.
Explain motivation and coaching strategies to train service employees.
Demonstrate dining and banquet set up and service.