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RFIM 229
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Min credits: |
3 |
Dining Room Service Mgmt
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Max credits: |
3 |
| Concepts, principles and application of table service basics. Actual dining room operation stressing practical service experience and principles of supervision. Application of the principles of suggestive selling, customer service, tableside cooking, buffet set-up, banquet service, and dining room organization. |
Requires:
RFIM 113 or Instructor approval
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