CUL 246 - Dining Room

Credits: 2
Lecture Contact Hours: 1
Lab Contact Hours: 2.33
Description: Upon successful completion of the course, the student should be able to apply dining room procedures, which include identifying the seven service types, basic hot and cold beverage services, professional ethics, good self-image, dependability, attitude, dedication, understanding the art and science of employee relationships and the value of customer relationships.

Prerequisites: CUL 130. CUL 135. CUL 136. CUL 140. CUL 145. CUL 150.
Corequisites: CUL 230. CUL 245.
Recommended: None

Course Category: Occupational
This Course is Typically Offered: Fall, Winter
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Course Competencies
1. Demonstrate proper table service and service etiquette.

2. Identify American service and its elements.

3. Identify French service and its elements.

4. Identify Russian service and its elements.

5. Identify English or Butler service and its elements.

6. Identify Family Style service and its elements.

7. Identify Buffet service and its elements.

8. Explain the tools needed for proper wine service.

9. Demonstrate the steps of proper wine service.

10. Compare the proper glassware needed for red wine, white wine and champagne.

11. Describe the functions of dining service personnel.

12. Discuss training procedures for dining room staff.

13. Explain the role of front of the house service necessary for a successful restaurant.

14. Explain the relationships and work flow between the front and back of the house.

15. Demonstrate professional ethics: good self-image, dependability, attitude and dedication.

16. Demonstrate proper food safety and sanitation skills.

17. Discuss sales techniques of service personnel, including menu knowledge and suggestive selling.

18. Demonstrate front of the house computer knowledge.