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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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: - Demonstrate beverage service skills.
- Distinguish between various table service styles.
- 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: - Use proper hand washing techniques.
- 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: - Demonstrate proper table and chair set-up.
- Demonstrate proper table cloth placement.
- Demonstrate a proper table setting, including
- Center condiment set-up.
- Flatware placement.
- Glassware placement.
- Dishware placement.
- 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: - Demonstrate proper appearance.
- Greet guests appropriately.
- Take guest order accurately and appropriately.
- Serve beverage accurately and appropriately.
- Serve/clear first course accurately and appropriately.
- Serve/clear entrée order accurately and appropriately.
- Serve/clear dessert course order accurately and appropriately.
- 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
- Department rules/5 Cardinal Rules
- Safety/sanitation overview/server/Aloha basics/demo
- American Service Basics/service demo
- American table service/dining room preparation
- Dining room preparation/side work/tray handling
- Dining room service/meal service
- Meal service
- Computer systems
- Service styles; French, Russian, English
- Banquets, family style, smorgasbords
- Wine/champagne service
- Bar service and alcohol management
- 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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