Maricopa Community Colleges  CUL170   20036-20046 
Official Course Description: MCCCD Approval: 05/27/03
CUL170 20036-20046 L+L 2 Credit(s) 4 Period(s)
Dining Room Operations I
Focuses on theory and practice of operating a casual dining room; includes set-up and clean-up, food and beverage service, proper etiquette, and writing and presenting guest checks. Emphasis on customer accommodations.(##)(##)Prerequisites: None. Prerequisites: None.
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MCCCD Official Course Competencies:
 
CUL170   20036-20046 Dining Room Operations I
1. Identify, describe and implement the basic elements of dining room service and operations. (I,II,IV,V)
2. Arrange and prepare a dining room for service. (I)
3. Take guests' orders and write and present checks. (I)
4. Describe and perform table service using proper etiquette. (I,II)
5. Identify and perform the open and closing side work necessary in the operation of a dining room. (II)
6. Describe and perform wine and beverage service using proper etiquette. (III)
7. Identify and demonstrate effective sales techniques. (IV)
8. Identify, describe and implement appropriate customer relations techniques. (V)
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MCCCD Official Course Outline:
 
CUL170   20036-20046 Dining Room Operations I
    I. Dining Room Preparation and Guest Service
        A. Table service
          1. Table set-up
          2. Table maintenance during meal
          3. Table clearing
        B. Opening and closing side work
          1. Arranging tables per reservations
          2. Stocking side stations
          3. Refilling, cleaning and stocking condiments
          4. Cleaning
        C. General rules of etiquette
        D. Taking guests' orders
          1. Numbering systems
          2. Writing guest checks
          3. Point-of-sale systems
          4. Presenting guest checks for payment
      II. Proper Etiquette for Service and Clearing
          A. Set-up of china, glassware and silver
          B. Service procedures
          C. Clearing procedures
        III. Wine and Beverage Sales and Service
            A. Wine and beer
            B. Coffee, tea and other beverages
            C. Presentation and service of beverages
            D. Glassware selection and storage
          IV. Salesmanship
              A. Upselling the product
              B. Understanding guests' requirements
              C. Increasing profits
            V. Serving the Public
                A. Guest satisfaction
                B. Guest dissatisfaction
                  1. Unruly guests
                  2. Procedures for guest compensation
                C. Guest intoxication
                  1. Legal responsibilities
                  2. Methods of prevention
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