CUL 135 - Introduction to Dining Room Service

Class: 1 Lab: 6 Credits: 3
This course introduces the student to the basics of the dining room to include buffet, banquet, tableside and a la carte styles of service.

Prerequisite(s): Take ENG 032, MAT 032 or MAT 100, and RDG 032 with a minimum grade of C.

Course Topics:

General rules of table settings and service.
American, English, French and Russian Service.
Service methods such as banquets, buffets and catering and a la carte.
Functions of dining service personnel.
Training procedures for dining room staff.
Procedures for processing guest checks.
Guest service and customer relations, including handling of difficult situations and accommodations for the disabled.
Inter-relationships and work flow between dining room and kitchen operations.
Sales techniques for service personnel including menu knowledge and suggestive selling.

Textbooks:
Textbook information can be found on the Book Inn Web site

Required Materials:

Standard Culinary Arts Program Uniform and Supplies as stated in Culinary Arts Program Policies.

Grading System:
An overall grade of C or higher is required for transferability.

A 90 - 100
B 80 - 89
C 70 - 79
D 60 - 69
F 0 - 59

Student Learning Outcomes:

Set and serve a table using different cultural techniques.
Describe the different functions and training of all service personnel.
Set up a dining room to facilitate a natural flow and communication between the front and back of the house.
Practice different styles of sales techniques.

For SCC Online Courses:
If the course you are taking is online, please review the SCC Online Course Policies that include:

Identity Verification
Required materials for all online courses
Mandatory Attendance Requirement
Orientation and Support
Proctored Exams

Standard SCC Course Policies:
Please review the Standard Course Policies on the following topics:

Academic Integrity
Add/Drop period
Attendance
Classroom Conduct
Equal Access
IT Access
Online Behavior
Online Confidentiality
Services For Students with Disabilities
Student Concerns
Student Help Services
Withdrawals

Official Course Syllabus
2022-2023