Lec. 2Lab. 3Cr. 3Prerequisite(s): ENG 100, MAT 102, RDG 100 with a grade of C or higher. Prerequisite/Corequisite: HOS 155 with a grade of C or higher.
This course introduces the student to the basics of the dining room to include buffet, banquet, tableside and a la carte styles of service.