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.

Course Typically Offered
Fall, Winter, Spring