Course Description

The course aims to enhance students' existing knowledge and skills by focusing on the service quality of dining room and banquet management at the Captain’s Table Restaurant. Training will encompass essential service techniques, sanitation protocols, reservation procedures, and operational systems. Topics covered will range from seating arrangements, proper table settings, and communication etiquette with both the culinary team and patrons, to point-of-sale transactions, and credit card processing systems. Formerly FSM A190.