CULI 1460 - Restaurant Service I

4.5 Credits

Students discuss fundamentals of high-quality customer service in the food and beverage industry. Topics include effective interpersonal communication, teamwork, time-management, and product knowledge. Students also explore techniques in menu planning and marketing strategies implemented to gain target audiences awareness. Students demonstrate these concepts and skills in a guest-centered lab.

Prerequisites: (1) CULI 1340 must be completed prior to this course.

Lecture Hours: 2.0
Lab Hours: 7.5
Internship Hours: 0.0
Clinical or Practicum Hours: 0.0

Course Objectives

Describe the importance of high-quality customer service in the food and beverage industry.
Discuss sustainably focused practices to reduce waste in a guest-centered lab.
Explain the value of high-quality customer service to the marketing efforts of an establishment.
Define customers’ decision-making process, market segments, and target markets.
Identify principles of effective menu layouts and designs.
Explain the importance of servant leadership to create a productive and efficient work environment.
Demonstrate knowledge and skills in steps taken to ensure high-quality customer service in guest-centered lab.

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