It is designed to illustrate the techniques and problems rather than to produce professional waiters or waitresses. Identification and use of the various items that are used in table service as well as table settings are emphasized. This is a study of gourmet cooking. Research will be done in international cooking with actual preparation of special dishes for specialty restaurants. This study includes ordering, organizing, and supervising the custom preparation and service of food.
Special attention is given to convenience and fast food systems.
A study of the purchasing and handling of food products including labeling specifications and modern storage methods. A study of the duty of food service supervisors. Emphasis will be given to responsibilities involved in relationships with employees and customers and to the sanitation aspects of quantity food handling. Licensing and regulatory agencies are also studied. A continuation of FSC 198.