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Official Course Syllabi 2017-2018 
    
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Official Course Syllabi 2017-2018 [ARCHIVED CATALOG]

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CULH 1255 - Table Service

Credits: 3.00
(3.5 contact hrs)
(formerly CULH-1250) CULH-1255 introduces students to the dining room or “front-of-the-house” operations. By performing duties in the Center Stage restaurant, students gain competence in dining room operations and table service techniques. Center Campus.

OUTCOMES AND OBJECTIVES
Outcome 1: Upon completion of this course, the student will be able to demonstrate dining room operation and table service techniques.

Objectives:

  1. Demonstrate beverage service skills.
  2. Distinguish between various table service styles.
  3. Operate POS (Point Of Sale) computer system

Outcome 2: Upon completion of this course, the student will be able to identify safety and sanitation techniques.

Objectives:

  1. Use proper hand washing techniques.
  2. Use barrier system to avoid cross contamination, to include dishware and glassware handling.

Outcome 3: Upon completion of this course, the student will be able to demonstrate knowledge of dining room set-up.

Objectives:

  1. Demonstrate proper table and chair set-up.
  2. Demonstrate proper table cloth placement.
  3. Demonstrate a proper table setting, including
    1. Center condiment set-up.
    2. Flatware placement.
    3. Glassware placement.
    4. Dishware placement.
    5. Various napkin folds.

Outcome 4: Upon completion of this course, the student will be able to demonstrate professional conduct in a dining room service setting.

Objectives:

  1. Demonstrate proper appearance.
  2. Greet guests appropriately.
  3. Take guest order accurately and appropriately.
  4. Serve beverage accurately and appropriately.
  5. Serve/clear first course accurately and appropriately.
  6. Serve/clear entrée order accurately and appropriately.
  7. Serve/clear dessert course order accurately and appropriately.
  8. Present guest with check order accurately and appropriately.
COMMON DEGREE OUTCOMES
(Bulleted outcomes apply to the course)

  • 1. The graduate can integrate the knowledge and technological skills necessary to be a successful learner.
  • 2. The graduate can demonstrate how to think competently.
  • 3. The graduate can demonstrate how to employ mathematical knowledge.
  • 4. The graduate can demonstrate how to communicate competently.
  • 5. The graduate is sensitive to issues relating to a diverse, global society.
COURSE CONTENT OUTLINE
  1. Department rules/5 Cardinal Rules
  2. Safety/sanitation overview/server/Aloha basics/demo
  3. American Service Basics/service demo
  4. American table service/dining room preparation
  5. Dining room preparation/side work/tray handling
  6. Dining room service/meal service
  7. Meal service
  8. Computer systems
  9. Service styles; French, Russian, English
  10. Banquets, family style, smorgasbords
  11. Wine/champagne service
  12. Bar service and alcohol management 
  13. Class lunch at fine dining restaurant
Primary Faculty
Pusta, Heather
Secondary Faculty

Associate Dean
Corba, David

Official Course Syllabus - Macomb Community College, 14500 E 12 Mile Road, Warren, MI 48088


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