HTM 110 - Service Management

Balanced between theoretical and applied learning in La Chanterelle our non-traditional classroom, students will explore the function of service systems within the restaurant environment. The course surveys the development and implementation of both dinning and beverage delivery systems their cost control and management. A combination of interpersonal, leadership and group dynamics skills will be applied to service encounters to illustrate the complexities of guest satisfaction.

(Cr: 3)