Tompkins Cortland Community College

CULI270 - Restaurant Operations & Front of House

Students are introduced to the use of technology in group restaurant reservations, guest orders, point of sale, scheduling and inventory. Students are required to complete a minimum of 90 work hours of field experience at the TC3 culinary lab facility in downtown Ithaca. Rotations include classic and contemporary table service, beverage preparation and service, guest relations, order taking in an à la carte environment, service sequence and etiquette, point-of-sale systems, cash handling, merchandising, public area sanitation and safety, dining room preparation and hosting/reservations. Prerequisites: Prior completion or concurrent enrollment in ENGL 101; C or better grade in HRMG 100; HRMG 105; HRMG 107; MATH 090 if required by placement testing; prior completion or concurrent enrollment in RDNG 116 if required by placement testing. CULI 101 is recommended. 4 Cr. 4 Cr. (2 Lec., 6 Lab) Fall and spring semesters.