This module is designed to equip students with the fundamental skills and knowledge to operate a casual dining outlet. Students will be introduced to service and culinary skills, with a focus on service efficiency and casual menu offering. They will gain insights into the setup of a casual diner, as well as daily quick service operations and menu planning.
Students will also delve into the common equipment utilised in a diner and acquire knowledge about digital tools designed to enhance efficiency and productivity in daily operations, with the goal of enhancing overall guest experience. To facilitate learning in an authentic environment, students will be rotating through various roles and duties to experience both front and back of house operations of the outlet.