CFS205 Restaurant Operations
This course introduces the operation of a full service restaurant. Students move through hands-on labs that include both front of the house (FOH) and back of house (BOH). FOH topics, delivered in experiential learning through the college’s student-run cafe include customer relations, dining room set-up, reservations and seating, billing, scheduling, staff selection and training, and managing the dining room. The BOH topics, delivered through experiential learning in the instructional kitchen, include menu development, a la carte cooking, service timing, expediting, and plate presentations. This course incorporates service learning as well as field trips.