Art Chowder July | August 2017, Issue 10 | Page 44

THE CHALLENGE OF
Excellent Service
J O U R N E Y T O T H E P L AT E :
PA R T V
BY JULIE RAFTIS-LITZENBERGER
Welcome back to the 5th
article in our series “Journey
of the Plate,” a story created
by students, instructors and
guest authors from the Inland
Northwest Culinary Academy
at Spokane Community Col-
lege. Culinary arts instructor
Julie Raftis-Litzenberger
shares some of her 30+ years
of restaurant experience
(front and back of the house),
combined with 15 years of
teaching fine dining service
at INCA, and brings them
together as real-world issues
facing restaurant employees
and guests on a day-to-day
basis.
If you are following our
series, you’ve heard from a
couple of our students about
their own experiences taking
various courses taught in
our 2-year AAS Degree in
Culinary Arts from the Inland
Northwest Culinary Academy
at SCC. The class that is often
the most feared and dreaded
by students is known as the
Front of the House quarter,
or Á la Carte Service. These
students are your servers,
maître d’s and bartenders in
Orlando’s Restaurant.
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