HMFB 210Introduction to Service and Beverage3
This course introduces essential table service techniques and beverage knowledge for café and restaurant operations. Students will explore coffee, tea, and alcoholic beverages through tastings and learn pairing strategies, service temperatures, glassware, and how geography impacts quality. Hands-on practice will build core service skills, including table setting, tray handling, plate service, wine opening, POS use, milk texturing, and French service. Repetition and guided exercises support skill development and confidence.
- Subject
- HMFB
- Credits (min)
- 3
- Credits (max)
- 3
- Type
- course
- Edition
- 2026
- Source
- catalog.ciachef.edu