CUL 2035 - Table & Beverage Service

2 Credits
2 Class Hours

An introduction to the various styles of table service and service standards required of professional wait personnel. Guest relations, order taking, and organization of the dining room will be studied. Students will gain experience through practice within a simulated service environment. Beverage management issues include inventory & purchasing, proper use of glassware, types of wine and wine regions, and the pairing of wine with food.

Semester Availability: Spring

Not part of a Tennessee Transfer Pathway

Syllabus

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