Dining Room Theory
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1 Western Technical College Dining Room Theory Course Outcome Summary Course Information Description Career Cluster Instructional Level Total Credits 1.00 Total Hours An orientation to acceptable hospitality standards essential to professional dining room service. Types of service, dining room functions, staff training, using current technology, guest service/customer relations, and workflow are covered. Hospitality and Tourism Associate Degree Courses Types of Instruction Instruction Type Credits/Hours Lecture 1.0 CR / 18 HR Course History Revised By Last Approval Date Sheila Rhodes (RhodesS) 6/30/2017 Textbooks Remarkable Service. 3rd Edition. Copyright Culinary Institute of America. Publisher: John Wiley & Sons, Inc. ISBN-13: Required. Learner Supplies White shirt (short sleeve with button down collar) - $ Vendor: To be discussed in class. Required. Black Polo Shirt - $20. Vendor: Campus Shop. Required. Core Abilities 1. Course Outcome Summary - Page 1 of 5
2 2. 3. Make decisions that incorporate the importance of sustainability. 4. Transfer social and natural science theories into practical applications Use technology effectively. Program Outcomes 1. Apply principles of safety and sanitation in food service operations Type TSA Summative 1.1. Capstone Project 1.1. Demonstrate safe work practices 1.2. Attain State approved food service certification 1.3. Verify Safety Data Sheets (SDS or MSDS) with actual products 1.4. Practice documented personal hygiene 1.5. Identify major allergens 1.6. Examine you role in local emergency response procedures 1.7. Apply the 7 HACCP principles Course Competencies 1. Explore the meaning of hospitality and customer service. Domain Cognitive Level Applying 1.1. Written Product 1.2. Case Study 1.1. you define the meaning of hospitality you list examples of positive customer service you identify personal qualities of a professional front of the house employee you list benefits of quality customer service you explain how effective communication affects customer service you explain how inter-relationships between kitchen and dining room affect work flow. 1.a. Define hospitality and service. 1.b. List components of excellent customer service. Course Outcome Summary - Page 2 of 5
3 1.c. 1.d. 1.e. 1.f. Articulate the benefits of good customer service. Explain how effective communication relates to service. Identify personal qualities necessary to become a professional front of the house employee. Explain inter-relationships and work flow between the dining room and the kitchen. 2. Investigate the various styles of service. Domain Cognitive Level Applying 2.1. Written Product 2.2. Written Quiz 2.1. you describe the different types of service found in the food service industry you correctly use jargon specific to the front of the house you understand the hierarchy of positions in the front of the house you identify the different types of menus used in the industry you list, in order of service, the different courses in a menu you identify the different types of menus used in the industry. 2.a. Describe American, English, French, and Russian service. 2.b. List the various components of each style of service. 2.c. Explain the classic hierarchy found in the front of the house. 2.d. Select the appropriate industry jargon to use in a service setting. 2.e. Articulate the sequence of courses in a menu. 2.f. Describe the different types of menus used in the industry. 3. Determine the preparation necessary to ready the front of the house for service. Domain Cognitive Level Applying Use technology effectively Skill Demonstration 3.2. Written Product 3.1. you list the steps in opening, setting up, and closing a dining room you develop an effective dining room arrangement you correctly set a table for American, French, Russian, and buffet service you prepare wares and stock side stands/wait stations with the appropriate items for service you demonstrate personal mise en place procedures in a dining room setting you list the steps needed to maintain the dining room during service. 3.a. Explain the steps in opening and setting up a dining room. 3.b. Discuss the importance of dining room arrangement. 3.c. Examine the general rules of table setting and service. 3.d. Describe how to prepare wares for service, including storage, polishing, and cleaning. Course Outcome Summary - Page 3 of 5
4 3.e. 3.f. 3.g. 3.h. Explain how to stock side stands and waiter stations for service. Discuss the importance of personal mise en place. Discuss the steps needed to maintain a dining room during service. List the steps of closing a dining room for service. 4. Illustrate the importance of sanitation and safety in front of the house operations. Domain Cognitive Level Applying Linked Program Outcomes Apply principles of safety and sanitation in food service operations 4.1. Written Product 4.2. Written Quiz 4.1. you explain why cleanliness is important in the dining room you articulate the importance of food safety you recognize safe work practices and procedures you recognize important fire safety practices you recognize the importance of allergen training in the dining room you demonstrate proper hygiene and grooming practices. 4.a. Explain the importance of cleanliness in the dining room. 4.b. Discuss the importance of food safety. 4.c. Recognize safe work practices and procedures. 4.d. Examine important fire safety practices. 4.e. Explore the importance of acknowledging food allergies in a service setting. 4.f. List personal hygiene and grooming issues that affect sanitation and safety in the front of the house. 5. Investigate procedures for serving guests. Domain Cognitive Level Applying Use technology effectively Skill Demonstration 5.2. Case Study 5.3. Written Quiz 5.1. you list the steps in the service process you have a plan to handle difficult situations and accommodations for the disabled you successfully process a guest check you differentiate service methods for the different types of service you explain the importance of knowing the menu and practicing suggestive selling you list the functions of dining room personnel. 5.a. Define soft skills needed to work in the front of the house. 5.b. List the steps of service. Course Outcome Summary - Page 4 of 5
5 5.c. 5.d. 5.e. 5.f. 5.g. 5.h. Demonstrate an understanding of guest services and customer relations, including the handling of difficult situations and accommodations for the disabled. Discuss procedures for processing guest checks using current technology. Explain the difference in the service methods used for banquets, buffets, and ala carte. Review sales techniques for service personnel including menu knowledge and suggestive selling. Discover why the focus is on the guest at all times. Describe the functions of dining room personnel. Course Outcome Summary - Page 5 of 5
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