CULA 1340 - Dining Room

Credit hours: 3

Course Description:
An exploration of table service principles and skills with an emphasis on customer service in a restaurant. The focus will be placed on guest relations, professional communications, order-taking in an à la carte environment, service sequence, point-of-sale systems, cash handling, beginning merchandising, table skills, and dining room preparation. Students will study and engage in critical-thinking topics that are relevant to providing high-quality formal table service and customer service.

Student Learning Outcomes:
Students will be able to:

Identify the different styles of service utilized in the hospitality industry
Identify eight behavioral characteristics food service workers should develop and maintain to achieve the highest standards of professionalism
Demonstrate the basic concept of working relationship between front of the house and back of the house staff in the hospitality industry.
Demonstrate a basic understanding of specific terminology used in the course text
Understand and describe the functions of various POS system software applications and their benefits