Familiarizes the student with all aspects of running a casual-style dining room which is open to the public. Included are opening/closing procedures, table set-up, customer service techniques, leadership, sanitation, and safety procedures.

 
Learning Outcomes:

• Understand and model merchandising menu items to guests.
• Plan and execute a pre shift meeting.
• Proper cash handling in food service environment.
• Understand and execute opening and closing procedures for all workgroups indining room.
• Have a thorough knowledge of dining room sanitation and safety.
• Describe ways to manage guests with special needs.
• Thorough understanding of how to deal with guest complaints.
• Produce position plans for all work groups in dining room.
• Produce and implement appraisal system for all work groups in dining room.