Contents

HMGT 285 Dining Room Service

Students will be involved in a directed study as part of an on-campus dining facility. This course is designed to give students an opportunity to gain experience in the wide range of skills and techniques that are directly associated with restaurant management by developing, producing, and evaluating an authentic dining experience. Students are expected to make managerial decisions and provide strong leadership, training, and guidance to classmates in the production of a realistic and successful dining experience.

Credits

1

Prerequisite

CMGT 100, HMGT 101, and HMGT 120

Hours Weekly

3 hours lab weekly

Course Objectives

  1. 1. Discuss the service industry from history to current trends.
  2. 2. Identify common and unique tableware and napkin folds used in dining room service.
  3. 3. Explain and demonstrate correct tableware placement for American, French, and Russian service.
  4. 4. Demonstrate the ability to work on restaurant Point of Service (POS) system.
  5. 5. Exhibit an understanding of guest service and customer relations, including handling of difficult
    situations and accommodations for the disabled.
  6. 6. Demonstrate proper procedures for wine and beverage service.
  7. 7. Demonstrate proper safety and sanitation procedures used in a dining room.
  8. 8. Demonstrate sales techniques for service personnel, including menu knowledge and suggestive selling.
  9. 9. Develop a labor schedule for a front-of-the-house operation.
  10. 10. Discuss and develop training procedures for front-of-the-house staff.
  11. 11. Demonstrate proper order taking and processing of guest checks using current technology.
  12. 12. Explain inter-relationships and work flow between the dining room and kitchen outlets.
  13. 13. Show the ability to interact with guests and to accurately evaluate the guests' dining experience.

Course Objectives

  1. 1. Discuss the service industry from history to current trends.
  2. 2. Identify common and unique tableware and napkin folds used in dining room service.
  3. 3. Explain and demonstrate correct tableware placement for American, French, and Russian service.
  4. 4. Demonstrate the ability to work on restaurant Point of Service (POS) system.
  5. 5. Exhibit an understanding of guest service and customer relations, including handling of difficult
    situations and accommodations for the disabled.
  6. 6. Demonstrate proper procedures for wine and beverage service.
  7. 7. Demonstrate proper safety and sanitation procedures used in a dining room.
  8. 8. Demonstrate sales techniques for service personnel, including menu knowledge and suggestive selling.
  9. 9. Develop a labor schedule for a front-of-the-house operation.
  10. 10. Discuss and develop training procedures for front-of-the-house staff.
  11. 11. Demonstrate proper order taking and processing of guest checks using current technology.
  12. 12. Explain inter-relationships and work flow between the dining room and kitchen outlets.
  13. 13. Show the ability to interact with guests and to accurately evaluate the guests' dining experience.