10316132Waitstaff Training
Course Information
Description
Waitstaff 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
  1. Embrace the spirit of hospitality and etiquette rules.

  2. Demonstrate the general rules and knowledge of different styles of table settings and service.

  3. Develop hands-on front-of-the-house management skills, proper techniques of service, sanitation requirements, and the importance of merchandising concepts.

  4. Discuss varies service methods such as banquets, buffets, catering, and a la carte.

  5. Develop a system of operation, checklist, prep list, and deployment plan for running a dining room (including reservation system, priority seating, and the importance of a sense of urgency).

  6. Implement training procedures and scheduling for dining room staff.

  7. Discuss procedures for processing guest checks using current technology.

  8. Demonstrate an understanding of guest service and customer relations, including handling of difficult situations and accommodations for the disabled.

  9. Explain inter-relationships and work flow between dining room and kitchen operations as well as the importance of great communication between the two.

  10. Discuss sales techniques for service personnel including menu knowledge and suggestive selling.

  11. Discuss industry efforts to combat excessive consumption, the importance of using local purveyors, and the importance of the Slow Food Movement.

This Outline is under development.