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

HMGT 101

Hours Weekly

3 hours lab weekly

Course Objectives

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

Course Objectives

  1. Discuss the service industry from history to current trends.

    This objective is a course Goal Only

    Learning Activity Artifact

    • Other (please fill out box below)
    • Quiz

    Procedure for Assessing Student Learning

    • Other (please fill out box below)
    • Quiz
  2. Identify common and unique tableware and napkin folds used in dining room service, including the demonstration for correct tableware placement for American, French, and Russian service.

    Learning Activity Artifact

    • Other (please fill out box below)
    • Physical demonstrations

    Procedure for Assessing Student Learning

    • Other (please fill out box below)
    • Hands-on demonstration with instructor observation; quiz
  3. Demonstrate the ability to work on a restaurant Point of Service (POS) system which includes proper order taking and processing of guest checks using current technology.

    This objective is a course Goal Only

    Learning Activity Artifact

    • Other (please fill out box below)
    • Physical use of the POS technology located in the classroom

    Procedure for Assessing Student Learning

    • Other (please fill out box below)
    • Ticket Orders to the kitchen being processed and analyzed
  4. Exhibit an understanding of guest service and customer relations, including handling of difficult
    situations and accommodations for the disabled.

    This objective is a course Goal Only

    Learning Activity Artifact

    • Other (please fill out box below)
    • Hands on

    Procedure for Assessing Student Learning

    • Other (please fill out box below)
    • Observation and guest comment cards
  5. Demonstrate proper procedures for wine and beverage service.

    This objective is a course Goal Only

    Learning Activity Artifact

    • Other (please fill out box below)
    • Hands on of non-alcoholic beverages; written for wine

    Procedure for Assessing Student Learning

    • Other (please fill out box below)
    • Observation and quiz
  6. Demonstrate proper safety and sanitation procedures used in a dining room.

    This objective is a course Goal Only

    Learning Activity Artifact

    • Other (please fill out box below)
    • Hands on; instructor observation

    Procedure for Assessing Student Learning

    • Other (please fill out box below)
    • Observation and quiz
  7. Demonstrate sales techniques for service personnel, including menu knowledge and suggestive selling.

    This objective is a course Goal Only

    Learning Activity Artifact

    • Other (please fill out box below)
    • Hands on; instructor observation; Quiz

    Procedure for Assessing Student Learning

    • Other (please fill out box below)
    • Observation and quiz
  8. Discuss and develop training procedures for front-of-the-house staff.

    This objective is a course Goal Only

    Learning Activity Artifact

    • Other (please fill out box below)
    • Quiz
  9. Explain inter-relationships and work flow between the dining room and kitchen outlets.

    This objective is a course Goal Only

    Learning Activity Artifact

    • Writing Assignments

    Procedure for Assessing Student Learning

    • Other (please fill out box below)
    • Quiz