| 10/14/2024 2:29:23 PM |
| Changed Course |
| CATALOG INFORMATION
|
| Discipline and Nbr:
CUL 256 | Title:
REST. DINING RM SERVICE |
|
| Full Title:
Restaurant Dining Room Service |
| Last Reviewed:1/23/2023 |
| Units | Course Hours per Week | | Nbr of Weeks | Course Hours Total |
| Maximum | 2.00 | Lecture Scheduled | .75 | 17.5 max. | Lecture Scheduled | 13.13 |
| Minimum | 2.00 | Lab Scheduled | 4.00 | 6 min. | Lab Scheduled | 70.00 |
| | Contact DHR | 0 | | Contact DHR | 0 |
| | Contact Total | 4.75 | | Contact Total | 83.13 |
| |
| | Non-contact DHR | 0 | | Non-contact DHR Total | 0 |
| | Total Out of Class Hours: 26.25 | Total Student Learning Hours: 109.38 | |
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 restaurant dining room service skills, including table service, large party service, wine pairing and service, and Point of Sale (P.O.S.) system within a working, full service restaurant environment.
Prerequisites/Corequisites:
Course Completion or Concurrent Enrollment in CUL 250 (OR DIET 50); AND Minimum Age 18 or older
Recommended Preparation:
Eligibility for ENGL 100 or ESL 100 or equivalent
Limits on Enrollment:
Age 18 or older
Schedule of Classes Information
Description:
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Development of restaurant dining room service skills, including table service, large party service, wine pairing and service, and Point of Sale (P.O.S.) system within a working, full service restaurant environment.
(Grade Only)
Prerequisites:Course Completion or Concurrent Enrollment in CUL 250 (OR DIET 50); AND Minimum Age 18 or older
Recommended:Eligibility for ENGL 100 or ESL 100 or equivalent
Limits on Enrollment:Age 18 or older
Transfer Credit:
Repeatability:00 - Two Repeats if Grade was D, F, NC, or NP
ARTICULATION, MAJOR, and CERTIFICATION INFORMATION
| Associate Degree: | Effective: | | Inactive: | |
| Area: | | |
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| CSU GE: | Transfer Area | | Effective: | Inactive: |
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| IGETC: | Transfer Area | | Effective: | Inactive: |
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| CSU Transfer: | | Effective: | | Inactive: | |
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| UC Transfer: | | Effective: | | Inactive: | |
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| C-ID: |
Certificate/Major Applicable:
Both Certificate and Major Applicable
COURSE CONTENT
Student Learning Outcomes:
At the conclusion of this course, the student should be able to:
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1. Demonstrate procedures in restaurant dining room service operations that ensure a safe and sanitary workplace.
2. Demonstrate a variety of restaurant dining room service skills resulting in customer satisfaction.
3. Identify customer service issues and apply techniques that result in a positive outcome.
Objectives:
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At the conclusion of this course, the student should be able to:
1. Apply safety and sanitation standards to all equipment and supplies in the dining room,
service stations, dry and cold storage areas, scullery and retail bakery.
2. Set up the dining room to support smooth and timely service.
3. Properly serve and clear tables in a station for a variety of menu styles, including large party
service.
4. Demonstrate appropriate customer service techniques.
5. Describe the principles of food and wine pairing and demonstrate proper wine service.
6. Employ appropriate skills in a variety of Front House positions in the restaurant.
7. Use P.O.S. system efficiently and correctly.
8. Demonstrate professionalism in the workplace.
Topics and Scope
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I. Sanitation and Safety
A. Food and beverage service
B. Service station maintenance
C. Scullery (dish room) procedures
D. Retail bakery operations
II. Table Service
A. Table settings
B. Plate service
C. Tray service
D. Large party service
E. Sequence of service
F. Suggestive selling techniques
G. Customer service issues
H. P.O.S. use
III. Wine and Food Pairing and Service
IV. Front House Positions in the Restaurant
V. Professionalism and Soft Skills
A. Teamwork
B. Organized production
C. Positive attitude
D. Time management
E. Professional appearance
F. Communication skills
Concepts presented in lecture are applied and practiced in lab.
Assignments:
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Lecture-Related Assignments:
1. Self-evaluation performance review(s)
2. Reading of instructor provided materials (3-7 pages per week)
3. One to three written reports (1-3 pages)
4. Quizzes (3-5)
5. Written final exam
Lab-Related Assignments:
1. Daily progress reports (1 page)
2. Station assignments
3. Tableside service performance
4. Wine service performance
5. Perform daily sidework duties
6. Problem solving service issues
7. Secret Shopper report
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
15 - 25% |
| Daily progress reports, self-evaluation performance review(s), written reports, Secret Shopper report | |
| Problem solving: Assessment tools, other than exams, that demonstrate competence in computational or non-computational problem solving skills. | Problem Solving
15 - 25% |
| Problem solving customer service issues | |
| Skill Demonstrations: All skill-based and physical demonstrations used for assessment purposes including skill performance exams. | Skill Demonstrations
20 - 30% |
| Sidework and station assignments; tableside and wine service performance and evaluation | |
| Exams: All forms of formal testing, other than skill performance exams. | Exams
10 - 20% |
| Quizzes and final exam | |
| 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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Instructor prepared materials
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