SRJC Course Outlines

3/30/2020 4:18:35 AMCUL 256 Course Outline as of Fall 2020

Changed Course
CATALOG INFORMATION

Discipline and Nbr:  CUL 256Title:  REST. DINING RM SERVICE  
Full Title:  Restaurant Dining Room Service
Last Reviewed:2/3/2020

UnitsCourse Hours per Week Nbr of WeeksCourse Hours Total
Maximum2.00Lecture Scheduled.7517.5 max.Lecture Scheduled13.13
Minimum2.00Lab Scheduled4.006 min.Lab Scheduled70.00
 Contact DHR0 Contact DHR0
 Contact Total4.75 Contact Total83.13
 
 Non-contact DHR0 Non-contact DHR Total0

 Total Out of Class Hours:  26.25Total 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 256.11 AND CUL 250 (OR DIET 50); AND Minimum Age 18 or older


Recommended Preparation:
Eligibility for ENGL 100 or ESL 100 or appropriate placement based on AB705 mandates

Limits on Enrollment:
Age 18 or older

Schedule of Classes Information
Description: Untitled document
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 256.11 AND CUL 250 (OR DIET 50); AND Minimum Age 18 or older
Recommended:Eligibility for ENGL 100 or ESL 100 or appropriate placement based on AB705 mandates
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:
 
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

Student Learning Outcomes:
Upon completion of the course, students will 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: Untitled document
Students will 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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