Dining Room set up during service Mr Gross briefing the students before the service
Mr Midgley showing how to open the wine properly Performing side table service style
Service class practice in the dining room Asking the feed back for the meal

Foundation Degree Culinary Arts - Term 5

Restaurant Service and Management
This course covers the basic theoretical and technical knowledge of service operations combined with practical skills. This will enable the student to achieve a proficient standard for a range of service types and situations in the international hospitality industry.

The course also examines the function of Food and Beverage service departments in relation to other hospitality operational departments and includes an introduction to the practical aspects of dining room management 
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