CUL 122 : Dining Room Functions II
This course focuses solely on the practical aspect of operating an a la carte dining room. Students develop their front-of-the-house skills by greeting customers, taking and delivering orders, and collecting cash. This course requires evening function participation. Prerequisite: CUL 121 with a grade of C- or better, or permission of the program director, and valid ServSafe certification. One lecture hour and four laboratory hours per week. Instructional Support Fee applies. 2 credits Spring; Day only
- Function at the various dining room stations.
- Demonstrate table settings, meal and beverage service.
- Demonstrate the ability to work professionally as an individual and as a team in the Grady Dining Room.