Course

10316135 Restaurant Operations 2
Course Information
Description
Restaurant Operations 2 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 and 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 perspective. Students gain leadership confidence and communication and interaction skills 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. Students should take Restaurant Operations 1 before this class.
Total Credits
2
Prior Learning Assessment
  • Experiential-Skill Demonstration
Course Competencies (Course Outcomes)
  1. Demonstrate proper table settings and execute the critical path and flow of dining room service.
    Assessment Strategies
    Skill Demonstration
    Criteria
    Inspect and prepare tables, service stations, and traffic paths according to established standards
    Coordinate the timing and progression of seating, ordering, production, delivery, clearing, and payment
    Identify service bottlenecks and adjust staffing, assignments, or priorities to maintain an efficient flow

  2. Anticipate guest needs and deliver attentive, unobtrusive service.
    Assessment Strategies
    Skill Demonstration
    Criteria
    Observe verbal and nonverbal cues to recognize and respond to guest needs
    Provide timely, personalized service while respecting guest privacy, comfort, and personal space
    Coordinate with dining room staff to maintain table service, course progression, and guest satisfaction

  3. Process guest orders and payments accurately using current service technology.
    Assessment Strategies
    Skill Demonstration
    Criteria
    Complete the opening, service, and closing responsibilities of assigned dining room positions
    Apply appropriate service techniques, procedures, technology, and timing in each role
    Adapt to changing operational needs while modeling correct practices and supporting other staff members

  4. Apply risk-management, preventive-maintenance, and guest-recovery procedures.
    Assessment Strategies
    Skill Demonstration
    Criteria
    Identify, correct, or report safety, sanitation, security, equipment, and maintenance concerns
    Respond to service failures and guest concerns professionally using appropriate recovery procedures
    Communicate and document incidents, corrective actions, and recommendations according to established procedures

  5. Provide appropriate accommodations for guests with disabilities and food allergies.
    Assessment Strategies
    Skill Demonstration
    Criteria
    Communicate respectfully with guests to identify appropriate accommodations without making assumptions
    Accurately communicate allergies, dietary restrictions, and accommodation needs through established service procedures
    Verify accommodations and modified orders while protecting guest dignity, privacy, independence, and safety

  6. Coordinate efficient front-of-house workflow through effective teamwork and communication with the kitchen.
    Assessment Strategies
    Skill Demonstration
    Criteria
    Establish and communicate staff assignments, responsibilities, and service priorities
    Coordinate seating, orders, course timing, food delivery, table maintenance, and payment with front-of-house and kitchen staff
    Adjust workflow and communicate changes promptly when delays, shortages, errors, or other service challenges occur

  7. Conduct pre-shift meetings that address menu knowledge, pronunciation, service expectations, and suggestive selling.
    Assessment Strategies
    Skill Demonstration
    Criteria
    Facilitate an organized and timely meeting that communicates assignments, reservations, service priorities, and operational updates
    Present accurate information about menu items, preparation methods, pronunciation, allergens, specials, and unavailable items
    Prepare staff for service through guest-centered suggestive-selling guidance, questions, demonstrations, and clarification of expectations

  8. Demonstrate professional and ethical conduct consistent with hospitality industry and accreditation standards.
    Assessment Strategies
    Skill Demonstration
    Criteria
    Meet established expectations for preparation, appearance, dependability, safety, and professional conduct
    Treat guests and team members respectfully while demonstrating honesty, accountability, confidentiality, and ethical decision-making
    Model professional leadership by communicating constructively, applying feedback, and maintaining composure during challenging situations