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COURSE SYLLABUS

1. TITLE OF COURSE: DINING ROOM MANAGEMENT
  PREFIX/NUMBER: CUA 190 CREDIT HOURS: 4
2. PREREQUISITE/
COREQUISITE: 		CUA 101 or instructor’s permission 
3.

RESOURCES NEEDED:

 
 

TEXT:

 

SUPPLIES:

Dark pants or slacks
Long sleeved white shirt
Neckties
4. COURSE DESCRIPTION: Focuses on service related skills and knowledge used in the foodservice industry.  Enables the student, through a laboratory setting, to practice skills and acquire the knowledge of “front of the house” operations common to dining rooms in the industry.  Includes table setting, side work, serving customers, operating a Point-of-Sale system, hosting and supervising dining room personnel.   At the completion of the class, students are able to supervise the operation of a sit-down dining operation.  Meets a minimum of 90 hours.
5. COURSE GOAL: At the completion of “Dining Room Management”, students will know the basics of waiting on customers, setting and bussing tables, performing sidework duties, applying suggestive selling techniques, operating a “Point of Sale” system, performing the duties of a host and balancing a cash drawer.  Safety and sanitation will be emphasized throughout the class.

6.

COURSE OBJECTIVES:

 

By the end of the course, students will

 

(A)

describe the types of service jobs in the industry and the skills needed to successfully perform the tasks for each job

 

(B)

describe the evolution of “service” in the hospitality industry

 

(C)

recognize and use safe, sanitary serving procedures

 

(D)

identify the parts of a cover and set up a variety of covers

 

(E)

describe the duties of a dining room attendant and demonstrate the ability to perform them

 

(F)

describe the duties of a server and demonstrate the ability to perform them

 

(G)

create a summary of sidework duties and demonstrate the ability to perform them

 

(H)

describe the duties of a host/hostess and demonstrate the ability to perform them

 

(I)

describe the duties of an expediter and demonstrate the ability to perform them

 

(J)

describe the ways to handle customers with complaints and specials needs and demonstrate ways to handle them

 

(K)

use suggestive selling techniques

 

(L)

describe an efficient and customer friendly reservation system

 

(M)

operate a POS system

 

(N)

operate a cash register and balance a cash drawer

 

(O)

set up a variety of tableside carts

 

(P)

prepare and serve a variety of tableside dishes

 

(Q)

supervise a dining room

 

(R)

evaluate the performance of other serving staff personnel

 

(S)

compare and contrast major “types of service”

 

(T)

apply sanitation rules and practices, including handwashing techniques

7.

STUDENT RESPONSIBILITIES

 

(A)

Students are expected to be in class on time.  Absences and tardies will affect grades.

 

(B)

Students will be clean, well-groomed and dress according to the task they are assigned.

 

(C)

Students will apply excellent customer service standards to GPA Dining Room guests.

 

(D)

Students will use teamwork in the GPA Dining Room.

 

(E)

Students will turn in any tips left by customers so that they may be deposited in the student fund account

 

(F)

Students will participate in special banquet functions as described by the instructor.

8. EVALUATION PROCEDURES:
Grades for CUA 138, “Dining Room Management”, will be based upon the following:
Performance Tasks (Task List) 50%
Written Assignments 15%
Tests and Quizzes 15%

Final Exam (Written and Practical)

 20%
(The Written Final Exam will be the national test from the Education Foundation of the National Restaurant Association.)
    “Demonstration of Competencies” will be measured according to the following rating scale which has been adopted by the Colorado Community College and Occupational Education System for evaluating student performance in food service skills areas:

1 = Introduced to the task

2 = Can perform the task with supervision or assistance

3 = Can perform the task according to industry standards (implies speed, efficiency and consistency of product quality of food service employees in the industry.

4 = Can perform the task according to industry standards and can teach others (implies mastery of the competency).
    Classroom quizzes 25%
    Task list competencies 25%
    Classroom participation 30%
    Final Exam 20%
    Grading Scale
Raw Score Range		 Letter Grade
    90 to 100 A
    80 to 89 B
    70 to 79 C
    60 to 69 D
    below 60 F
Special Remarks:

1.

Tardy Policy:  A student who is late three times (enters classroom after the instructor has taken roll) will be charged with one full absence unless the student can provide valid reasons for one or more of these tardies.

9. COURSE OUTLINE
10. METHODS OF INSTRUCTION:
  Students will simulate actual bar settings in their lab sessions.  Mini lectures and guest speakers from industry and law enforcement will be featured. Opportunities for actual bartending experience will be available at college special events.
11. ACADEMIC INTEGRITY:
  The very nature of higher education requires that students adhere to accepted standards of academic integrity. Therefore, Pueblo Community College has adopted a policy of academic conduct as described in the Student Handbook. Violation of academic integrity may be defined to include the following: cheating, plagiarism, falsification and fabrication, abuse of academic materials, complicity in academic dishonesty, and personal misrepresentation. It is the student’s responsibility to be aware of the behaviors that constitute academic dishonesty. Sanctions for violating the standards of academic integrity may include warning, probation, suspension, and/or failure of the course or assignment at the discretion of the instructor.
12. ADA NOTICE:
  Students who have a documented disability may be eligible to receive accommodations for this class. Please contact the Disability Resources Center at 549-3446 for further information.