Jun 18, 2024  
College Catalog 2022-2023 
    
College Catalog 2022-2023 [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.

Billable Contact Hours: 4

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Transfer Possibilities
Michigan Transfer Network (MiTransfer) - Utilize this website to easily search how your credits transfer to colleges and universities.
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 (CDO)
• Communication: The graduate can communicate effectively for the intended purpose and audience.
• Critical Thinking: The graduate can make informed decisions after analyzing information or evidence related to the issue.
• Global Literacy: The graduate can analyze human behavior or experiences through cultural, social, political, or economic perspectives.
• Information Literacy: The graduate can responsibly use information gathered from a variety of formats in order to complete a task.
• Quantitative Reasoning: The graduate can apply quantitative methods or evidence to solve problems or make judgments.
• Scientific Literacy: The graduate can produce or interpret scientific information presented in a variety of formats.

CDO marked YES apply to this course:
Communication: YES
Critical Thinking: YES
Global Literacy: YES
Information Literacy: YES
Quantitative Reasoning: YES
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
Evans-Mach, Patrick
Dean
Balsamo, Michael



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



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