Catalog Course Search Details

 Department:    CUL

 Course #:    184

 Credits:    3

 Variable:     No

 IUs:    3

 CIP:    120503

 EPC:    850

 REV:    2024

 Course Description  

Customer service and dining room etiquette, recipe yields, menu costing pricing and methods.

 Prerequisite  

Prerequisite: CUL 174 with a "C" or higher.

Contact Hours (based on 11 week quarter)

Lecture: 33

Lab: 0

Other: 0

Systems: 0

Clinical: 0

Intent: Distribution Requirement(s) Status:  

Vocational Preparatory Required for ATA degree, Required for certificate  

Equivalencies At Other Institutions

Learning Outcomes

After completing this course, the student will be able to:

1. Define the personal qualities of a remarkable server.
2. Describe styles of contemporary service that complement the modern restaurant.
3. Explain the steps for opening and closing a dining room,
4. Identify the steps of service.
5. Explain why the focus is on the guest at all times.
6. List food costing and menu pricing methods.
7. Identify principles of beverage service.
8. PROGRAM OUTCOME: Identify and demonstrate best dining room service procedures.

General Education Learning Values & Outcomes

Revised August 2018 and affects outlines for 2019 and later.

Think

Definition: Think analytically, logically, creatively, and reflectively.

Quantify

Definition: Apply mathematical skills quantitatively, logically, creatively, and critically.

Course Contents

1. Beverage service.
2. Reservations.
3. Dining room set up.
4. Styles of service.
5. Remarkable service interactions.
6. Banquet service.