This course continues to build on the philosophy and psychology of service as well as
technical skills of service. This will let you expand your learning in service theory to
include fine dining with continued practice of the concepts learned. This course also
introduces a systematic approach to food and beverage operations with emphasis on
management and operational controls. After the completion of this course you would be able to understand and appreciate the areas
of service that are important and critical from a management point of view.
- Teacher: Winona Suarez