CLM 208 - Restaurant Operational Skills

6 Credits
Lecture: 3 Lab: 9

Restaurant Operational Skills combines the back of the house (BOH) and front of the house (FOH) experience to ensure students receive an in-depth experience in all aspects of running a restaurant. Students spend 8 weeks in the FOH to develop customer service skills such as serving, guest relations, basic service management and basic money management skills. The 8 weeks in the BOH trains students on how to manage a line-based kitchen operation. Menu development, communication & organization of a modern kitchen is the focus.

Note: This course requires basic reading, basic writing and intermediate math skills. ^{What does this mean?}

Articulation: 1.2

Prerequisite: CLM 103
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