Description: Theories and principles of guest service in hospitality industry. Discussions and practice of basic skills and competencies needed in entry level food and beverage service positions to provide quality guest service as recommended by the National Restaurant Association. Introduction to selected basic competencies for following positions as recommended by Educational Institute of American Hotel and Motel Association: Front Desk Clerk, Reservationist, Bell Attendant, Concierge, and Housekeeper. Field trips may be required. Industry experience at a community event or function may be required.
Prerequisites: Eligibility for MATH-0950 Beginning Algebra I, and eligibility for ENG-1010 College Composition I, and HOSP-1020 Sanitation and Safety or concurrent enrollment, or departmental approval: industry experience.
Hours: 2 Lecture: 1 Lab: 3
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