• Program: Culinary Arts
  • Course: Dining Room Service
  • Course #: CULA1525
  • Total Credits: 4

Course Description

This course examines the detailed operation of a restaurant dining room. Topics include types of table service, dining room organization and table settings, staffing, responsibilities of dining room personnel, customer sales and service. Includes practical experiences in a public dining room.

Course Evaluation

Refer to Course Syllabus for detailed information regarding the requirements and evaluation standards for this course. The Course Syllabus will be distributed the first week of the course.

Disability Services

Hennepin Technical College offers reasonable accommodations to qualified students with disabilities. If you have a documented disability that may require accommodations, contact the college’s Disability Services Director: Sara Laviolette at Brooklyn Park (763-488-2477) or Jean Kreutter at Eden Prairie (952-995-1544).

Course Goals

The following goals will be addressed in the course:
Demonstrate the general rules of table settings and service
Describe American, English, French and Russian Service
Perform service methods such as banquets, buffets, catering and a la carte
Describe the functions of dining service personnel
Discuss training procedures for dining room staff
Discuss procedures for processing guest checks using current technology
Demonstrate an understanding of guest service, the handling of difficult situations and the ADA
Explain inter-relationships and work flow between dining room and kitchen operations
Discuss sales techniques for service personnel including menu knowledge and suggestive selling
Create room arrangements to provide optimum guest satisfaction
Exhibit knowledge and skills in tableside food preparation and service
Develop human relations skills necessary for working in a front of the house position

Credit Details
  • Lecture: 2
  • Lab: 2
  • MnTC Goal: 0
Course Details

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