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HOTE 15

This course give students an introduction to high-quality training and practical experience that is crucial in the ever-changing and competitive restaurant market. This course introduces the daily operations of a dining establishment. Student will acquire the knowledge and hands on skills that are the essential and necessary ingredients for successful management of any restaurant endeavor. Continuous instruction on the values and key components of service standards will provide students with a vast overview of frontline employees and the rudiments of their profession.