12/3/2024 9:20:56 AM	CUL 256 Course Outline as of Fall 2024	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	3.00	Lecture Scheduled	1.25		17.5 max.	Lecture Scheduled	21.88
Minimum	3.00	Lab Scheduled	5.75		8 min.	Lab Scheduled	100.63
		Contact DHR	0			Contact DHR	0
		Contact Total	7.00			Contact Total	122.50
		Non-contact DHR	0			Non-contact DHR Total	0

Total Out of Class Hours:  43.75

Total Student Learning Hours: 166.25

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:

In this course, students will develop 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 230 OR CUL 250 OR DIET 50; AND Minimum Age 18 or older

Recommended Preparation:
Eligibility for ENGL 100 OR EMLS 100 (formerly ESL 100) or appropriate placement in AB705 mandates.

Limits on Enrollment:
Age 18 or older

Schedule of Classes Information
Description:

In this course, students will develop 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 230 OR CUL 250 OR DIET 50; AND Minimum Age 18 or older
Recommended:Eligibility for ENGL 100 OR EMLS 100 (formerly ESL 100) or appropriate placement in 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:
At the conclusion of this course, the student should be able to:

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:

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

8. Demonstrate professionalism in the workplace.

Topics and Scope

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. Point of Sale (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:

Lecture-Related Assignments:

1. Weekly reading (3-7 pages)

2. Self-evaluation performance reviews (2)

3. Weekly written reports (1-3 pages)

4. Quizzes (3-5)

 

Lab-Related Assignments:

1. Daily progress reports (1 page)

2. Station assignments

3. Tableside service performance and evaluation

4. Wine service performance and evaluation

5. Perform daily sidework duties

6. Problem solving service issues

7. Secret Shopper report (3 pages)

 

Exams:

Written final exam

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%
Self-evaluation performance reviews; weekly reports; daily progress 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 service issues
Skill Demonstrations: All skill-based and physical demonstrations used for assessment purposes including skill performance exams.		Skill Demonstrations 20 - 30%
Station assignments; tableside and wine service performance and evaluation; sidework
Exams: All forms of formal testing, other than skill performance exams.		Exams 10 - 20%
Quizzes; 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:

Instructor prepared materials

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