HTM 110 - Service Management

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

(Cr: 3)