10316135Dining Room Operations
Course Information
Description
Dining Room Operations focuses on the spirit of hospitality, guest service and the importance of front-of-the-house work in the culinary program in a leadership position. As a dining room manager, students will learn how to properly coach, mentor, and enforce the importance of hospitality service to guests. Students will stress the fundamentals of table service, proper techniques for service, and lead fellow students in their roles as servers. Students learn from the experience of running a live operating restaurant dining room from a management prospective. Students gain leadership confidence, communication and interaction skill with both front-of-the-house and back-of-the-house staff. They will be provided with management opportunities that will require critical thinking and decision making on how to handle specific situations.
Total Credits
2
Prior Learning Assessment
  • Experiential-Skill Demonstration
Course Competencies
  1. Critique and uphold the general rules of table settings, the critical path of service, and the flow of service in the dining room.

  2. Analyze American, English, French and Russian styles of service.

  3. Analyze various service methods such as banquets, buffets, catering, and a la carte.

  4. Anticipate customer needs by providing “invisible service.”

  5. Develop training procedures, a deployment system, and the role responsibility of each of the dining room staff positions.

  6. Format procedures for processing guest checks using various order taking systems and current technology.

  7. Establish risk assessment programs, preventive maintenance systems, and remedies to handle difficult guest situations.

  8. Anticipate accommodations for disabled guests and accommodation for handling food allergies.

  9. Construct a successful system of work flow in the dining room (FOH) and positive working relationship/communication/team work between the FOH and kitchen (BOH).

  10. Communicate the importance of implementing pre-shift meetings, including menu knowledge, proper menu pronunciations, and suggestive selling.

  11. Establish professional ethics based on the standards of the professional codes set by the American Culinary Federation and our program’s accreditation.

This Outline is under development.