Course

10316132 Restaurant Operations 1
Course Information
Description
Restaurant Operations 1 training encompasses the art of service and the importance of front-of-the-house work in the culinary program. Students learn to provide high-quality service to guests and the fundamental techniques of table service. Students will also gain insight on entering guest orders and interacting with the kitchen staff. They will be provided with management opportunities that will require critical thinking and decision-making.
Total Credits
2
Prior Learning Assessment
  • Experiential-Skill Demonstration
Course Competencies (Course Outcomes)
  1. Demonstrate hospitality, professionalism, and ethical behavior during dining room service
    Assessment Strategies
    Skill Demonstration
    Criteria
    Meet established expectations for preparation, appearance, conduct, and dependability
    Interact with guests and team members in a welcoming, respectful, and inclusive manner
    Demonstrate honesty, accountability, and professionalism when handling responsibilities, feedback, and service challenges

  2. Perform assigned front-of-house roles using appropriate service standards and procedures
    Assessment Strategies
    Skill Demonstration
    Criteria
    Complete the opening, service, and closing responsibilities of the assigned front-of-house role
    Follow established service standards, procedures, and timing
    Adapt to guest needs and changing service conditions while supporting the restaurant team

  3. Prepare the dining room for service using correct table settings, station organization, and sanitation practices
    Assessment Strategies
    Skill Demonstration
    Criteria
    Prepare tables and service stations accurately according to established standards
    Correct setup, cleanliness, stocking, or safety concerns before and after service
    Apply sanitation and safety practices while preparing and maintaining the dining room

  4. Apply table and seat numbering systems throughout the sequence of service
    Assessment Strategies
    Skill Demonstration
    Criteria
    Identify and use table and seat numbers accurately when recording and entering orders
    Deliver food and beverages to the correct guests using established table and seat positions
    Maintain accurate table and seat information when communicating changes and processing payments

  5. Prepare and serve beverages using safe and professional techniques
    Assessment Strategies
    Skill Demonstration
    Criteria
    Prepare beverages according to established recipes, portions, and presentation standards.
    Handle glassware, ice, garnishes, and beverage equipment safely and sanitarily
    Serve and replenish beverages accurately using professional service techniques

  6. Record, enter, modify, and process guest orders and payments accurately using current technology
    Assessment Strategies
    Skill Demonstration
    Criteria
    Record and enter guest orders, seat assignments, and modifications accurately
    Review, communicate, and correct order information promptly
    Prepare guest checks and process payments accurately and securely

  7. Communicate food allergies, guest preferences, and order modifications using established safety procedures
    Assessment Strategies
    Skill Demonstration
    Criteria
    Clarify and accurately record allergies, preferences, and order modifications without making assumptions
    Communicate allergy information and modifications promptly through established front-of-house, kitchen, and technology procedures
    Verify modified orders and seek assistance when information or safety cannot be confirmed

  8. Execute an efficient guest-service sequence through effective front-of-house and back-of-house communication, teamwork, and reflection
    Assessment Strategies
    Skill Demonstration
    Criteria
    Complete the sequence of service accurately and efficiently while responding to guest needs
    Communicate and coordinate effectively with front-of-house and back-of-house team members
    Apply feedback and reflection to improve performance during subsequent service experiences