Recent SemestersSpring 2027, Fall 2026, Spring 2026, Fall 2025, Spring 2025Class Size15 studentsCredits2PrerequisiteFBM A190 . Transfers ToCSUDescriptionThis course refines students’ front-of-house skills through the operation of the Captain’s Table fine-dining restaurant. Each week, students execute formal à la carte service while rotating through leadership and service roles, emphasizing precision, professionalism, and guest communication. Training covers sanitation, reservation systems, timing, table setting, and point-of-sale procedures. Students also gain beverage management skills, including responsible alcohol service, online hospitality certificate courses, beverage-food pairing, and zero-proof mocktail development, while integrating sustainability and management principles.Usually HeldFri 9:00am–12:35pm, Fri 9:30am–12:05pm, Thu 3:00pm–6:25pm, Thu 3:00pm–6:35pm 