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


  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.


  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.


  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.


  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.

• 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

  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
Balsamo, Michael

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

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