Dining Room Management is a hands-on course which takes you from a basic understanding of the principles of food production and service to the practical skills and knowledge for the effective management of food and beverage service outlets. Emphasis on training skills and human interaction techniques, as well as quality control, financial controls and customer relations. You are actively involved in the planning and execution of our dining room and special event functions. This includes the staffing, management and execution of the food and beverage operation.
- Teacher: Melinda Fair
- Teacher: Justine Phillips