9.

COURSE OUTLINE

Tentative Schedule

I.

Introduction and Orientation

II.

“The Professional Server”

III.

Meeting and Exceeding Customer Needs and Expectations

IV.

Preparing for Service (Mise en Place)

V.

Service Areas and Equipment

(A)

“Serving the Meal”

(B)

Types of Service

(C)

Managing Service

(D)

Bar and Beverage Service

(E)

Special Types of Service (Tableside, etc.)

(F)

Review and Final Exam