Maricopa Community Colleges  CUL270   20036-20046 
Official Course Description: MCCCD Approval: 05/27/03
CUL270 20036-20046 L+L 3 Credit(s) 6 Period(s)
Dining Room Operations II
Theory and practice of operating a formal dining room, including set-up and clean-up, food and beverage service, proper etiquette and tableside food preparation. Emphasis on buffet and banquet set-up and managerial duties. Prerequisites: CUL170.
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MCCCD Official Course Competencies:
 
CUL270   20036-20046 Dining Room Operations II
1. Identify, describe and implement the elements necessary in formal dining room service and operation. (I,II)
2. Arrange and prepare a dining room for service. (I)
3. Describe and perform table service using proper etiquette. (I,II)
4. Take guests' orders and write and present checks. (I)
5. Describe and perform advanced wine and beverage service. (III)
6. Identify and demonstrate appropriate sales and customer relations techniques. (IV,V)
7. Describe, plan and prepare a room for banquet and buffet service. (VI)
8. Prepare a variety of foods at tableside. (VII)
9. Identify, describe and perform the functions of a maitre d'hotel. (VIII)
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MCCCD Official Course Outline:
 
CUL270   20036-20046 Dining Room Operations II
    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. Arrange tables per reservations
          2. Stock side stations
          3. Refill, clean and stock condiments
          4. Cleaning
        C. General rules of etiquette
        D. Taking guest orders
          1. Numbering system
          2. Writing guest checks
          3. Point-of-sale systems
          4. Presenting guest checks for payment
      II. Proper Etiquette for Service and Clearing
          A. China, glassware, and silver
          B. Service procedures
          C. Clearing procedures
        III. Wine and Beverage Sales and Service
            A. Fine wines
            B. Coffee and expresso drinks
              1. Set-up of machinery
              2. Operation of machinery
              3. Cleaning machinery
            C. Preparation and service
          IV. Salesmanship
              A. Upselling the product
              B. Understanding guest requirements
              C. Increasing profits
            V. Customer Relations
                A. Guest satisfaction
                B. Guest dissatisfaction
                  1. Unruly guests
                  2. Procedures for guest compensation
              VI. Banquets and Buffets
                  A. Organization and planning
                  B. Staffing and service
                  C. Set-up and clean-up
                    1. Specialized equipment
                    2. Table arrangement
                    3. Room decor
                  D. Recordkeeping
                VII. Tableside Food Preparation
                    A. Identification and set-up of equipment
                    B. Food preparation in the dining room
                      1. Salads
                      2. Flambe
                      3. Portioning and serving
                  VIII. Maitre d'Hotel Responsibilities
                      A. Planning
                        1. Dining room arrangement
                        2. Greeting and seating guests
                        3. Responding to guest complaints and problems
                      B. Overseeing and delegating duties
                      C. Evaluating employees
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