CUL 224 Food and Beverage Service

2 CR

This course is based on dining room operations and table settings to meet a wide variety of service styles. Students learn the principles of front-of-the-house operations, point of sale systems and guest relations along with foundational information about wine including the history of wine, production characteristics, laws and purchasing and storage requirements. Types, styles, service and state laws regarding alcoholic and non-alcoholic beverages service are also discussed. Upon completion, students will be able to determine which wines compliment various cuisines and particular tastes.
Prerequisite(s): CUL 120, CUL 124

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