12/22/2024 4:20:01 AM	CUL 256 Course Outline as of Fall 2015	Changed Course
CATALOG INFORMATION
Discipline and Nbr:  CUL 256	Title:  FRONT HOUSE OPERATIONS
Full Title:  Front House Operations
Last Reviewed:1/23/2023

Units		Course Hours per Week			Nbr of Weeks	Course Hours Total
Maximum	4.50	Lecture Scheduled	1.75		17.5 max.	Lecture Scheduled	30.63
Minimum	4.50	Lab Scheduled	8.25		6 min.	Lab Scheduled	144.38
		Contact DHR	0			Contact DHR	0
		Contact Total	10.00			Contact Total	175.00
		Non-contact DHR	0			Non-contact DHR Total	0

Total Out of Class Hours:  61.25

Total Student Learning Hours: 236.25

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:

Development of Front House skills, including table service, large party service, wine pairing and service, and P.O.S. (Point of Sale) system within a full service restaurant environment.

Prerequisites/Corequisites:
Course Completion or Current Enrollment in CUL 250 or DIET 50

Recommended Preparation:
Eligibility for ENGL 100 or ESL 100

Limits on Enrollment:

Schedule of Classes Information
Description:

Development of Front House skills, including table service, large party service, wine pairing and service, and P.O.S. (Point of Sale) system within a full service restaurant environment.

(Grade Only)
Prerequisites:Course Completion or Current Enrollment in 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:

Upon completion of this course, the student will be able to:

1. Assemble a side stand to support smooth and timely service.

2. Properly wait, serve, and clear tables in a station for a variety of menu styles, including large party service.

3. Describe the principles of food and wine pairing and demonstrate proper wine service.

4. Employ appropriate skills in a variety of Front House positions in the restaurant.

5. Use P.O.S. (Point of Sale) system efficiently and correctly.

6. Clean and maintain a working restaurant area, including all

equipment in dining, retail, and dry and cold storage areas utilizing safe and

proper sanitation and safety practices.

7. Demonstrate professionalism in the workplace.

8. Demonstrate appropriate customer service techniques.

Topics and Scope

I. Table Service

  A. Safety and sanitation

       1. handling service wares

       2. handling food

  B. Table settings

   C. Serving utensils

    1. tabletop

    2. food service tools

  D. Service station

  E. Tray service

  F. Plate service

  G. Sequence of service

  H. Customer service issues

 I. Point of Sales (P.O.S.) use

 J. Fundamentals of large party service

II.  Wine Pairing and Service

III. Front House Positions in the Restaurant

IV. Professionalism

     A. Teamwork

     B. Organized production

     C. Maintain a positive attitude

     D. Time management skills

     E.  Professional appearance

     F.  Communication skills

Assignments:

1. Lab; Sidework and station assignments

2. Lab; Tableside and wine service performance

3. Lab; Perform daily sidework duties

4. Quizzes (3-5)

5. Two performance reviews, including self-evaluation

6. Final exam

7. Weekly written reports (1 page)

8. Reading of instructor provided materials

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 5 - 10%
Weekly reports, secret shopper report.
Problem solving: Assessment tools, other than exams, that demonstrate competence in computational or non-computational problem solving skills.		Problem Solving 5 - 10%
Tableside and wine service performance.
Skill Demonstrations: All skill-based and physical demonstrations used for assessment purposes including skill performance exams.		Skill Demonstrations 50 - 60%
Sidework and station assignments. Tableside and wine service performance and evaluation
Exams: All forms of formal testing, other than skill performance exams.		Exams 20 - 30%
Quizzes and final exam: 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:

Instructor prepared materials

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