| 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)
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| 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)
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| 7.
|
Identify and demonstrate effective sales techniques. (IV)
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| 8.
|
Identify, describe and implement appropriate customer relations
techniques. (V)
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|