CLART 142 - Food Server II

3.0 Credits
Intermediate knowledge of service and sales techniques in a restaurant.
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 dining room.
Demonstrate the proper opening and closing of a restaurant.
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.

Course Typically Offered
Fall, Winter, Spring