Course Descriptions

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BLDR-105

Customer Service

Credit(s): 3

This course will give participants the foundations for the skills and knowledge necessary to work effectively with customers. Covered topics are customer behavior, use of technology, diversity in customers, managing stress and time, ways to encourage customer loyalty, and how to communicate effectively with customers. Lecture: 3 hours per week

CULA-165

Introduction to Customer Service

Credit(s): 3

This course will focus on the basics of customer service. Quality customer service will be at the center of all discussions. Special attention will be placed on front-end restaurant and dining service procedures. Students will apply principles learned in class during the "on-the-job" lab in the College restaurant. A skills development log and completion of written assignments will be required. This course consists of approximately 30 hours of theory and 45 hours of lab. Lecture: 30 hours Lab: 45 hours
Corequisites: CULA-150 CULA-151 CULA-152 CULA-155 CULA-170

CULA-165L

Introduction to Customer Service Lab

Credit(s): 0

On-the-job training lab to be taken in conjunction with CULA 165. Principles taught in CULA 165 will be applied in this lab. Lab: Varies

CULA-166

Restaurant Customer Service Operations

Credit(s): 3

This course will explore advanced customer service relations, dining room procedures, and internal customer service. Students will learn and experience a variety of front-end positions including service supervisor. Special service situations will be addressed as well as standards for industry communications. Students will apply principles learned in class during the "on-the-job" lab in the College restaurant. A skills development log and completion of written assignments will be required. This course consists of approximately 30 hours of theory and 45 hours of lab. Lecture: 30 hours Lab: 45 hours
Prerequisites: Complete CULA-150, CULA-151, CULA-152, CULA-155, CULA-165, and CULA-170 with a minimum grade of C-.
Corequisites: CULA-156 CULA-157 CULA-158 CULA-171

CULA-166L

Restaurant Customer Service Operations Lab

Credit(s): 0

This is an on-the-job training lab to be taken in conjunction with CULA 166. Principles taught in CULA 166 will be applied in this lab. Lab: Varies

EMRS-123

HIT Customer Service

Credit(s): 2

This course covers the development of skills necessary to communicate effectively across the full range of roles that will be encountered in health care and public health settings. Lecture: 2 hours per week

FDBV-110

Food and Beverage Customer Service Management

Credit(s): 3

This theory course will focus on basic priniciples for creating an exceptional dining experience for customers. Students will cover topics such as menu development, restaurant supplies and equipment, facility requirements, labor costs and revenue, casula/theme restaurant environments, banquets and catered events, and on-site food service operations. Upon completion of this course, studnets will demonstrate a thorough understandin of guest-driven service. Lecture: 3 hours per week

HCIT-210

Health IT Customer Service

Credit(s): 3

This course covers the development of skills necessary to communicate effectively across the full range of roles that will be encountered in health care and public health settings. This course also introduces how to use Lean Six Sigma decision-making processes, team-building principles and efficiency-boosting tools to do more without increasing costs. Lecture: 3 hours per week
Prerequisites: Complete CAOT-168 with a minimum grade of C-.