CLART 141 - Food Server I

2.0 Credits
Provides the basic knowledge of restaurant service in a full service dining atmosphere, server sequence, tray service, bussing, side work and order taking in a cafeteria style setting are covered. S/U grade option.

Course-level Learning Objectives (CLOs)
Upon successful completion of this course, students will be able to:

Perform basic operations of the POS system. [REASON]
Demonstrate basic sanitation and safety in the restaurant industry. [REASON]
Apply principles of mise en place. [REASON]
Perform bussing techniques using appropriate trays. [REASON]
Demonstrate the ability to work as a member of a team. [ACT]