CUL 135 - Introduction to Dining Room Service

• 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.

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

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

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

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