Jul 19, 2024  
2023-2024 Catalog 
2023-2024 Catalog Archived

CUL 135 - Introduction to Dining Room Service

Lecture Hours: 1 Lab Hours: 6 Credits: 3

Description: 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 100 , and RDG 100  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.

Textbook information can be found on the Book Inn website
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:
  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.

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

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