Food Service Operations

In Foodservice Operations students learn in a restaurant environment where they participate in both front-of-house and back-of-house operational responsibilities. Students continue the development of their practical culinary skills with a focus on preparation and service of a la carte menu items. Students also provide comprehensive guest service from initial contact to guest departure. Emphasis is placed on working cooperatively and collaboratively in a team environment to provide guests with an exemplary foodservice experience.

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