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2021
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The course culminates with an “opening night” upscale dining experience. It is designed to demonstrate all aspects of the hospitality and front/back of the house skills learned over the last three semesters and includes execution of a final hospitality and service project that meets the learning outcomes required in previous hospitality and culinary courses. It includes a review of service principles, the demonstration of sanitation skills and safety practices, the display of an advanced level of professionalism and proficiency in a dining room operation, menu planning/design, purchasing, beverage service and appreciation.