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Apr 24, 2024
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CLART 143 - Food Server III
3.0 Credits
Advanced knowledge of service and sales techniques working as a Section Lead.
Prerequisite CLART 100.
Course-level Learning Objectives (CLOs)
Upon successful completion of this course, students will be able to:- Apply proper mise en place for a dining room.
- Demonstrate the proper opening and closing of a restaurant.
- Demonstrate identification of table and guest position numbers.
- Demonstrate basic operation of the P.O.S. system.
- Demonstrate basic sanitation and safety in the restaurant industry.
- Demonstrate proper sequence of service with the proper technique.
- Organize and implement a hands-on demonstration.
- Demonstrate the ability to work as a member of a team.
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