2 credits
Spring 2026 Laboratory Credit By ExaminationLower DivisionDepartmental Credit
Hospitality enterprises are complex, requiring experience in operations and customer service to ensure organizational success. The John Purdue Room (JPR) is uniquely positioned to provide students with experiential learning in a restaurant operation. Students rotate through staff and management positions in various roles. Production methods, equipment and product flow are covered in the back-of-the-house, while customer service and service recovery techniques are practiced in the front-of-the-house. Management skills learned and practiced in the JPR are transferable to all service industries.
Learning Outcomes1Demonstrate the principles of exceptional customer service.
2Demonstrate the styles of service, proper table set-up, and food presentation and delivery.
3Demonstrate the appropriate use of food ingredients and preparation methods.
4Demonstrate safe food handling, sanitation, and workplace safety practices.
5Demonstrate effective teamwork, including professional behavior, cooperating with peers, and handling group dynamics.
Corequisites
Prerequisites
Restrictions
made by Purdue students.