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Dining Room Operations
DNG RM OPS
CLASS CODE: CA 152 CREDITS:  2
DIVISION: EDUCATION & HUMAN DEVELOPMENT
DEPARTMENT: HOME & FAMILY EDUCATION
GENERAL EDUCATION: This course does not fulfill a General Education requirement.

DESCRIPTION: Management principles specifically related to front-of-the-house operations. Emphasis is placed on cost control, service styles, sales techniques and beverage management.
TAUGHT: Fall, Winter
CONTENT AND TOPICS: Napkin Folding & Table Setting; Service Styles; Al a Carte Service vs. Buffet Service; Buffet Set-up; Service Etiquette/Meeting the Public; Etiquette; Responsible Beverage Service;
Wine Lexicon; The Basics of Supervision/Culinary and Service Terms;Merchandising and Sales Promotion.

GOALS AND OBJECTIVES: 1. Prepare and serve appropriate nonalchoholic beverages.
2. Describe American, English, French, and Russian Service.
3. Demonstrate the general rules of table settings and service.
4. Appreciate how a professional server should look and behave.
5. Discuss service methods such as banquets, buffets, and catering, as well as a la carte.
6. Understand procedures for processing guest checks.
7. Identify equipment and glassware used for beverage preparation and service.
REQUIREMENTS: Portfolio/Journal; Competencies/ Attendance/Participation; Examinations/Quizzes/ Worksheets; Peer Evaluations; Instructor Evaluations
PREREQUISITES: Culinary Arts Major
OTHER:
EFFECTIVE DATE: January 2003