Sep 20, 2026  
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2026-2027 Catalog
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CUT 2244 - Dining Room Management

4
Management of a restaurant dining room including good housekeeping technique, fine food, and efficient service.  Covers French, Russian, American, and English waited table service, limited service, counter, tray, service and catering.  Emphasis will be placed on staffing, scheduling, controls and skills required to effectively supervise a dining room operation. (2 hr lecture, 4hr lab)


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