CUL 184 - Remarkable Service

Credits: 3
Variable Credit Course: No

Lecture Hours: 33
Lab Hours: 0
Worksite/Clinical Hours: 0
Other Hours (LIA/Internships): 0

Course Description: Customer service and dining room etiquette, recipe yields, menu costing pricing and methods.

Prerequisite: CUL 174 with a C or higher.
General Education Requirements:

Fulfills Quantify General Education Requirement
Fulfills Think General Education Requirement

Meets FQE Requirement: No
Integrative Experience Requirement: No

Student Learning Outcomes

Define the personal qualities of a remarkable server.
Describe styles of contemporary service that complement the modern restaurant.
Explain the steps for opening and closing a dining room.
Identify the steps of service.
Explain why the focus is on the guest at all times.
List food costing and menu pricing methods.
Identify principles of beverage service.
PROGRAM OUTCOME: Identify and demonstrate best dining room service procedures.

Course Contents

Beverage service.
Reservations.
Dining room set up.
Styles of service.
Remarkable service interactions.
Banquet service.

Instructional Units: 3