HOS 135 - Introduction to Dining Room Service

Lec. 2 Lab. 3 Cr. 3

Prerequisite(s): ENG 100, MAT 102 or higher, RDG 100.
Prerequisite/Corequisite: HOS 155.

This course introduces the student to the basics of the dining room to include buffet, banquet, tableside and a la carte styles of service.