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Dining Room Management

Course Code FBMP-253
Lecture hours per week
Lab hours per week
Course Availability: Open

For a business to do well they must have good customer service; for a restaurant to be successful and to compete with the intense competition in today’s market, exceptional customer service is essential.

Many operations fail, not because of the quality of the food but because of poor or indifferent service. Customers today are increasingly demanding higher quality service.

In this course the student will examine how the dining room manager is responsible for establishing the standards of service, motivating, monitoring, recognizing and training staff and for providing the environment, equipment and tools necessary for them to be able to exceed customer’s expectations.

The student will also develop the skills that will enhance their own personal career success. Hospitality is all about service, no matter in which of the industry sectors you work.