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Official Course
Description: MCCCD Approval: 6-2-1987 |
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FON116 1988 Fall – 2011 Fall |
LAB 1.0 Credit(s) 3.0 Period(s) 2.4 Load Occ |
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Customer
Services in Food Service Systems |
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Customer service principles and procedures in commercial
food service operations. Focuses on experiences in busing,
waiter/waitressing, hosting, and beverage preparation in a coffee shop or at
catered events. Emphasis on professionalism. Includes principles of safety
and sanitation. Prerequisites: None. |
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Go to Competencies Go to Outline
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MCCCD
Official Course Competencies: |
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FON116 1988
Fall – 2011 Fall |
Customer Services in Food Service Systems |
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1.
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Employ necessary sanitation precautions in a food service
operation. (I) |
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2.
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Follow standard fire and safety procedures in a food
service setting. (II) |
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3.
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Identify employment
opportunities, responsibilities, and personal qualifications of selected food
service personnel. (III) |
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4.
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Operate, clean, and sanitize equipment needed in a
commercial food service facility. (IV) |
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5.
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Use hand tools common to all food service operations. (V) |
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6.
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Perform standard dining room procedures of a bus person.
(VI) |
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7.
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Discuss the advantages of standardized recipes. (VII) |
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8.
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Convert weights and measures of ingredients and recipes.
(VII) |
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9.
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Apply principles and techniques of tea and coffee
preparation. (VIII) |
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10.
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Describe varieties and uses of spices, herbs, and
flavoring agents. (IX) |
Go to Description Go to top of Competencies
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MCCCD
Official Course Outline: |
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FON116 1988
Fall – 2011 Fall |
Customer Services in Food Service Systems |
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I. Sanitation A. Foods 1. Personal hygiene 2. Prevention of food borne
illness a. Temperature control b. Storage and rotation B. Waste disposal C. Tools and equipment D. Work environment E. Serving and eating areas
II. Safety A. OSHA - Occupational
Safety and Health Act B. Fire safety 1. Categories and fires 2. Extinguishing fires C. Common safety hazards D. Accident prevention III. Introduction to food
service industry A. Employment opportunities
and job descriptions 1. Personnel involved in
food preparation 2. Personnel involved in
food serving and customer contact 3. Management personnel B. Professionalism in the
food service industry IV. Principles of equipment
operation, cleaning and care A. Small equipment B. Ovens and ranges 1. Types 2. Principles of heat
transfer C. Larger equipment 1. Walk-in refrigerators
and freezers 2. Dishwashers D. Use of cleaning
chemicals V. Identification and use
of kitchen hand tools VI. Dining room procedures A. Busperson
1. Coffee shop 2. Fine dining 3. Banquets 4. Specialty service 5. Side work 6. Table maintenance during
a meal 7. Table setting 8. Basic stocking and
inventory of supplies for the bus area B. Waiter/waitress 1. Table maintenance 2. Taking orders 3. Serving techniques 4. Preparing and presenting
bills C. Cashier and hostess 1. Communication skills 2. Scheduling reservations 3. Writing and adding
tickets 4. Taking cash and making
change 5. Record keeping VII. Recipe or formula use A. Standardized recipes B. Conversions of weights
and measures VIII. Principles and
techniques of coffee and tea preparation A. Coffee 1. Types of coffee 2. Preparation principles 3. Preparation techniques B. Tea 1. Types of tea 2. Preparation principles 3. Preparation techniques IX. Varieties and uses of
spices, herbs, and flavoring agents A. Spices B. Herbs C. Flavoring agents |
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