The FOH Operations course equips students with the knowledge and skills to manage front-of-house operations in traditional dining room settings and banquet events. Through hands-on meal services, students apply essential guest service, table management, staff training, and BOH coordination skills. Students implement Banquet Event Orders (BEOs) to ensure seamless service. This real-world course allows students to apply theoretical knowledge to ensure the details, from the décor to the technology, reflects the inseparability of the product from the guests’ experiences.
Additional Course Fees: $85
THM 276, with a grade of "C" or better, or CULA 171 and THM 110, must be completed before.