SRJC Course Outlines

5/29/2024 4:47:06 AMCUL 256 Course Outline as of Spring 2007

Changed Course
CATALOG INFORMATION

Discipline and Nbr:  CUL 256Title:  FRONT HOUSE OPERATIONS  
Full Title:  Front House Operations
Last Reviewed:1/23/2023

UnitsCourse Hours per Week Nbr of WeeksCourse Hours Total
Maximum4.50Lecture Scheduled4.008 max.Lecture Scheduled32.00
Minimum4.50Lab Scheduled15.008 min.Lab Scheduled120.00
 Contact DHR0 Contact DHR0
 Contact Total19.00 Contact Total152.00
 
 Non-contact DHR0 Non-contact DHR Total0

 Total Out of Class Hours:  64.00Total Student Learning Hours: 216.00 

Title 5 Category:  AA Degree Applicable
Grading:  Grade Only
Repeatability:  00 - Two Repeats if Grade was D, F, NC, or NP
Also Listed As: 
Formerly: 

Catalog Description:
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Development of front-of-the-house skills, including table service, banquet service, wine service, food and wine pairing, host/hostess duties, P.O.S. (Point of Sale) system, and maintenance of front-of-the-house operations.

Prerequisites/Corequisites:
Course Completion of CUL 250 or DIET 50


Recommended Preparation:
Eligibility for ENGL 100 or ESL 100

Limits on Enrollment:

Schedule of Classes Information
Description: Untitled document
Development of front-of-the-house skills, including table service, banquet service, wine service, food and wine pairing, host/hostess duties, P.O.S. (Point of Sale) system, and maintenance of front-of-the-house operations.
(Grade Only)

Prerequisites:Course Completion of CUL 250 or DIET 50
Recommended:Eligibility for ENGL 100 or ESL 100
Limits on Enrollment:
Transfer Credit:
Repeatability:00 - Two Repeats if Grade was D, F, NC, or NP

ARTICULATION, MAJOR, and CERTIFICATION INFORMATION

Associate Degree:Effective:Inactive:
 Area:
 
CSU GE:Transfer Area Effective:Inactive:
 
IGETC:Transfer Area Effective:Inactive:
 
CSU Transfer:Effective:Inactive:
 
UC Transfer:Effective:Inactive:
 
C-ID:

Certificate/Major Applicable: Both Certificate and Major Applicable



COURSE CONTENT

Outcomes and Objectives:
At the conclusion of this course, the student should be able to:
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Upon completion of this course, the student will be able to:
1. Manage a station in a working restaurant.
2. Properly handle service wares with consideration to sanitation and
safety.
3. Properly set a table for a variety of menu styles.
4. Assemble a side stand to support smooth and timely service.
5. Properly wait, serve, and clear a table.
6. Serve wine properly at tableside.
7. Describe the principles of food and wine pairing.
8. Greet and seat customers and perform other tasks expected of a
restaurant host/hostess.
9. Use P.O.S. (Point of Sale) system efficiently and correctly for order
taking, closing checks, cash-out reporting.
10. Identify various materials, equipment, ware, and utensils found in the
front-of-the-house and apply correct principles and procedures for
washing, sanitizing, and maintaining by both manual and mechanical
means.
11. Utilize proper ware storage techniques.
12. Clean and maintain a working restaurant area, including all
equipment and dining and dry and cold storage areas, utilizing safe and
proper sanitation and safety practices.
13. Requisition cleaning and maintenance supplies as needed.
14. Follow a cleaning schedule and maintain an accurate maintenance log.
15. Recycle materials and properly dispose of waste.
16. Demonstrate professionalism in the workplace.

Topics and Scope
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I. Table Service
  A. Handling service wares
    1. Safety
    2. Sanitation
  B. Table settings for a variety of menu styles
  C. Serving utensils
    1. Identification
    2. Location within the setting
    3. Proper offering and removal
  D. The side stand
    1. Function
    2. Contents
    3. Assembling
  E. Serving from a tray
    1. Proper way to carry
    2. Efficient loading
       a. clean plates
       b. soiled plates
  F. Serving a plate
    1. Proper hand carrying technique
    2. Proper service
  G. Clearing a table
  H. Taking a food order
    1. Menu terminology
    2. Properly write an order
    3. Transmit orders to kitchen or prep area
    4. Methods of suggestive selling
    5. Preparing the check
    6. Using a cash register and making change
    7. Filing and accounting for checks in a responsible manner
   I. Customer relations -- Do's and Don'ts
   J. P.O.S. (Point of Sale system)
     1. Overview of system
     2. Data entry
     3. Changes, deletions, additions
     4. Finalizing and presenting the check
     5. Cash-out reporting
   K. Fundamentals of banquet service
II. Wine Service
  A. Wine service
     1. Correct glassware for different wine varietals
     2. Reading and interpreting labels
     3. Proper techniques for opening wine bottles using a variety of
        openers
  B. Proper storage procedures
III. Food and Wine Pairing
  A. Planning and service of a prix fixe food and wine event
  B. Principles of food and wine pairing
IV. Host/Hostess Duties
  A. Greet and seat
  B. Other duties
  C. Professionalism
     1. Teamwork
     2. Well-organized production
     3. Good interpersonal skills
     4. Positive, respectful attitude
     5. Good work habits, including punctuality and professional
        appearance
V. Front-of-the-house maintenance
  A. Proper food storage procedures
    1. Dry storage areas
    2. Cold storage areas
    3. Proper ware storage procedures
  B. Principles and procedures for cleaning and sanitizing
    1. Identifying cleaning compounds and chemicals
    2. Cleaning, sanitizing, and maintenance procedures for all areas
    3. Cleaning schedules and maintenance logs
  C. Safety
    1. First aid procedures
    2. Using a fire extinguisher
    3. Proper lifting techniques

Assignments:
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1. Table service and waiting assignments (hands-on service).
2. Tableside wine service skill demonstrations.
3. Write a job description and a classified ad for a front-of-the-house
position.
4. Assemble tools and cleaning supplies and demonstrate cleaning,
sanitizing, and maintenance procedures.
5. Quizzes (3-5)
6. Two performance reviews (including self-evaluation), graded as problem
solving and skill demonstration.
7. Final exam.
8. Demonstrate standards of professionalism:
     a. teamwork
     b. well-organized production
     c. good interpersonal skills
     d. positive, respectful attitude
     e. good work habits, including punctuality and professional
        appearance

Methods of Evaluation/Basis of Grade.
Writing: Assessment tools that demonstrate writing skill and/or require students to select, organize and explain ideas in writing.Writing
20 - 30%
Job description & classified ad.
Problem solving: Assessment tools, other than exams, that demonstrate competence in computational or non-computational problem solving skills.Problem Solving
20 - 30%
Performance evaluations.
Skill Demonstrations: All skill-based and physical demonstrations used for assessment purposes including skill performance exams.Skill Demonstrations
20 - 30%
Performance exams
Exams: All forms of formal testing, other than skill performance exams.Exams
20 - 30%
Multiple choice, True/false, Matching items, Completion, Short answer.
Other: Includes any assessment tools that do not logically fit into the above categories.Other Category
10 - 20%
Attendance/Participation/Professionalism.


Representative Textbooks and Materials:
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Culinary Institute of America, Remarkable Service: A Guide to Winning and
Keeping Customers for Servers, Managers, and Restaurant Owners, John Wiley
& Sons, 2001.
Food service and wine industry publications.
Instructor prepared materials.

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