A perfect dish that nobody orders doesn’t feed anyone, and a great chef who can’t communicate with a guest won’t last in this industry.
This unit teaches students the front-of-house side of foodservice: reading a guest’s needs, handling complaints gracefully, upselling without being pushy, and understanding how marketing — menu design, social media, word of mouth — drives a restaurant’s success. Students get hands-on practice running Mustang Cafe and Mustang Bistro, where they rotate through both FOH and BOH roles and learn firsthand how the two sides of the business depend on each other.
By Culinary 4, this training becomes full event and catering management — developing proposals, planning menus for real clients, and executing actual banquets from start to finish. Students don’t just learn about customer service; they practice it on real guests, with real stakes.