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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. |
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| 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. |
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| REQUIREMENTS: | Portfolio/Journal; Competencies/ Attendance/Participation; Examinations/Quizzes/ Worksheets; Peer Evaluations; Instructor Evaluations | ||
| PREREQUISITES: | Culinary Arts Major | ||
| OTHER: | |||
| EFFECTIVE DATE: | January 2003 | ||