Maricopa Community Colleges  HRM235AD   19956-19992 
Official Course Description: MCCCD Approval: 05/26/98
HRM235AD 19956-19992 LEC
LAB 		0.50 Credit(s)
1.25 Credit(s) 		0.50 Period(s)
3.75 Period(s)
Culinary Arts III (Dining Room)
Theory and practice in planning and producing salad and pantry items for a commercial kitchen. Preparation of vegetable and fruit salads, meat and cheese plates, and appetizers. Planning, setting-up, and scheduling of dining room service included. Prerequisites: Admission to program or permission of department. Corequisites: HRM231 and HRM233.
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MCCCD Official Course Competencies:
 
HRM235AD   19956-19992 Culinary Arts III (Dining Room)
1. Identify and describe, and practice the basic elements of dining room services and operations. (I)
2. Describe and practice planning , ordering, and scheduling in a dining room operation. (II)
3. Describe and illustrate theory of cost accounting procedures in a dining room operation. (III)
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MCCCD Official Course Outline:
 
HRM235AD   19956-19992 Culinary Arts III (Dining Room)
    I. Elements of Dining Room Service
        A. Overview and Theory
          1. Reservations
          2. Set-up
          3. Greet and Seat Guests
          4. Processing Guest Orders
          5. Serving
          6. Closing Sale
          7. Cash or Credit Issues
        B. Sidework
          1. Arrange Tables per Reservations
          2. Stock Side Station
          3. Refill, Clean and Stock Condiments
          4. Cleaning
          5. Review Menu
          6. Fill Display Case
        C. Table Maintenance During Meal
        D. Table Clearing and Set-up
      II. Dining Room Operations
          A. Planning
            1. Service and Time Requirements
            2. Personnel Needs
            3. Space and Equipment Needs
          B. Ordering
            1. Developing a Master Schedule
            2. Ordering Goods and Supplies
            3. Setting Up/Storing Supplies
          C. Service Scheduling
            1. Use of Master Schedule
            2. Work and Service Stations Assignments
            3. Supervision of Service
            4. Clean-up Assignments
        III. Dining Room Cost Accounting Theory
            A. Program Accounting System
              1. General Ledger
              2. Accounts Charts
              3. Profit and Loss Statement
            B. Fixed Costs
              1. Capital Investment
              2. Building and Equipment
              3. Insurance, Taxes, and Rentals
            C. Non-Fixed Costs
              1. Food
              2. Labor
              3. Utilities
              4. Advertising
              5. Miscellaneous
            D. Profitability in Dining Room Service
              1. Return on Investment
              2. Product Accountability
              3. Motivating for Profit
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