HTM. 125 - Restaurant and Banquet Operations
- Recent Professors
- Gabriela Ledford, Marlis C. Ringseis, Lorraine Salceda, Reyna Hofmann, Laurie Hughes
- Recent Semesters
- Fall 2026, Summer 2026, Spring 2026, Fall 2025, Summer 2025
- Class Size
- 40 students
- Credits
- 1
- Fall 2026 Sections
- View Fall 2026 sections of HTM. 125
- Transfers To
- CSU
- Description
- Preparation for entry-level positions in restaurant and hospitality banquet operations. Course covers front of the house service for all types of food service operations, such as Banquet Server and Restaurant Server. The course includes preparation to take the ServSafe Responsible Alcohol Certification and the Food Handler Certification Exam.
- Usually Held
- Mon Tue Thu 1:55pm–3:20pm, Mon Tue Thu 10:10am–11:45am, Mon Wed Fri 1:40pm–2:30pm, Mon Wed Fri 11:15am–12:05pm