RSTO 1304 - Dining Room Service

Credits: 3
Introduces the principles, concepts, and systems of professional table service. Topics include dining room organization, scheduling, and management of food service personnel.
Prerequisite/Concurrent Enrollment CHEF 1314.

Note: Culinary lab classes require extended periods of time standing in place, lifting heavy weights (up to 60 pounds), reaching, bending, and working around open flames and with cleaning chemicals.

Type of Course WECM