Dining Room and Kitchen Operations
Florence University of the Arts and Apicius International School of Hospitality
Area of Study
Hospitality and Tourism Management, Hotel Restaurant Tourism Management, Restaurant and Resort Management
Taught In English
Course Level Recommendations
ISA offers course level recommendations in an effort to facilitate the determination of course levels by credential evaluators.We advice each institution to have their own credentials evaluator make the final decision regrading course levels.
Recommended U.S. Semester Credits3
Recommended U.S. Quarter Units4
Hours & Credits
OverviewRestaurants are complex organizations where teamwork and attention to details are a fundamental component of successful operations. Restaurants, as well as professional catering services, require well-trained staff capable of withstanding pressure to maintain client satisfaction. This course is designed for students who wish to gain professional perspectives and expertise in understanding the workflow organization and practices of dining room operations.
Courses and course hours of instruction are subject to change.
Eligibility for courses may be subject to a placement exam and/or pre-requisites.
Some courses may require additional fees.