CART 120 - Dining and Retail Service (1)

This course is designed to teach the practice and implementation of management principles as they relate specifically to front-of-the-house operations. The students will be assigned to production teams which will, in turn, rotate through a variety of jobs including: linen preparation, table preparation, dining room set-up and decor, buffet preparation, beverage preparation, and service.

Prerequisite(s): CART 115 - Safety and Sanitation in the Food Service Industry (2)
Corerequisite(s): CART 120L - Dining and Retail Service Lab (3)