Course Synopsis

This course will involve theory sessions and practical classes that consummate service skills required to handle all phase of the serving job effectively. The students can learn the techniques of serving that will perfect their job performance in the future.

CLO

CLO1: Discuss the types of menus, beverages, services and equipments used in commercial restaurant operation. 

CLO2: Display the mise en place, various service styles and techniques according to the type of menu in the commercial restaurant operation. 

CLO3: Apply the multiple approaches to conflict resolution and their appropriateness for a variety of situation in the commercial restaurant operation.