Restaurant Service

Restaurant Service is the hands-on counterpart to the tourism program's food and beverage track: you spend half the week learning the standards (service flow, mise en place, wine and coffee fundamentals, captain orders versus guest checks) and the other half actually running shifts at Le Piment Rouge, the school's fine dining room with real paying customers. Assessment is essentially your lab performance, so attendance and how you carry yourself on the floor matter far more than memorizing definitions. It sits in the practical core of the THM curriculum — the place where classroom knowledge about F&B operations gets pressure-tested against actual guests before you graduate into managing them.