Hospitality and Tourism Management 125

HTM. 125 Restaurant and Banquet Operations

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Course Description

Preparation for entry-level positions in restaurant and hospitality banquet operations. Course covers front of the house service for all types of food service operations, such as Banquet Server and Restaurant Server. The course includes preparation to take the ServSafe Responsible Alcohol Certification and the Food Handler Certification Exam.

Units: 1

Degree Credit
Grade Option (Letter Grade or P/NP)
Open Entry/Open Exit

  • Homework hours/semester: 32-36
  • Lecture hours/semester: 16-18
Prerequisites: None
Corequisites: None
Recommended: None

Transfer Credit: No