SRJC Course Outlines

8/20/2019 4:09:42 PMCUL 256 Course Outline as of Summer 2017

Changed Course
CATALOG INFORMATION

Discipline and Nbr:  CUL 256Title:  FRONT HOUSE OPERATIONS  
Full Title:  Front House Operations
Last Reviewed:12/8/2014

UnitsCourse Hours per Week Nbr of WeeksCourse Hours Total
Maximum4.50Lecture Scheduled1.7517.5 max.Lecture Scheduled30.63
Minimum4.50Lab Scheduled8.256 min.Lab Scheduled144.38
 Contact DHR0 Contact DHR0
 Contact Total10.00 Contact Total175.00
 
 Non-contact DHR0 Non-contact DHR Total0

 Total Out of Class Hours:  61.25Total 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:
Untitled document
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:
Age 18 or older

Schedule of Classes Information
Description: Untitled document
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: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:
Untitled document
Students will be able to:
1.  Demonstrate procedures in Front House that ensure a safe and sanitary workplace.
2.  Demonstrate a variety of Front House skills resulting in customer satisfaction.
3.  Identify customer service issues and apply techniques that result in a positive outcome.

Objectives: Untitled document
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
Untitled document
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
All topics are covered in both the lecture and lab parts of the course

Assignments:
Untitled document
Lecture Related Assignments:
1. Weekly written reports (1 page)
2. Two performance reviews, including self-evaluation
3. Reading of instructor provided materials
4. Quizzes (3-5)
5. Final exam
 
Lab Related Assignments:
1. Sidework and station assignments
2. Tableside and wine service performance
3. Perform daily sidework duties

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:
Untitled document
Instructor prepared materials

Print PDF