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Official Course Syllabi 2019-2020 
    
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Official Course Syllabi 2019-2020 [ARCHIVED CATALOG]

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CULH 1255 - Table Service

Credit Hours: 3.00

Prerequisites: None

(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.

Contact Hours: 3.5

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
Dean
Corba, David

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


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