Course Descriptions & Syllabi

Course Descriptions & Syllabi

Search Course IDs and descriptions for:

Find complete words only

Note: some or all of the courses in the subjects marked as "Transfer" can be used towards a transfer degree: Associate of Science and Arts or Associate of Engineering Science at DACC. Transferability for specific institutions and majors varies. Consult a counselor for this information.

Areas of Study | | CULA455 syllabus




COURSE NUMBER: CULA455
COURSE TITLE:Serving the Customer
DIVISION:Corporate and Community Education
IAI CODE(S):
SEMESTER CREDIT HOURS:3
CONTACT HOURS:
DELIVERY MODE:

COURSE DESCRIPTION:
This lecture/lab course will teach the proper steps in Service for food and beverage employees.  Customers consider service to be an important part of their overall dining experience.  The course will train students in the three main areas:  Waitstaff Service - designed for those wanting to acquire the necessary skills for the positions of host/hostess, bartender, server, and busser; Wine Service - teaches the essentials of Wine with Food Pairing Techniques; and Alcohol Service - presents the Fundamentals of Responsible Alcohol Service.
PREREQUISITES:

NOTES:
This course is not available for web registration.

COURSE OBJECTIVES / STUDENT LEARNING OUTCOMES:

TOPICAL OUTLINE:
  1. Waitstaff Service - Host/Hostess
    • Providing Excellent Customer Service
    • Food Sanitation and Food Safety
    • Duties
    • Inspecting the Dining Room
    • Supervising the Service
    • Performing Clerical Work
    • Making Arrangements for Special Parties
    • Serving Special Parties
    • Receiving Customers
  2. Waitstaff Service - Waiter/Waitress
    • Providing Excellent Customer Service
    • Food Sanitation and Food Safety
    • Table Service and Setting the Table
    • Taking Orders
    • Carrying Trays
    • Suggestions and Suggestive Selling
    • Taking Care of the Kids
    • Server Side-Work Duties
    • Menu Knowledge
    • Handling Payments
  3. Waitstaff Service - Busser
    • Providing Excellent Customer Service
    • Food Sanitation and Food Safety
    • First Impressions
    • Teamwork
    • Responsibilities
    •  Check and Clean Front-of-the-House
    • Carrying Trays
    • Clean Tables and Chairs
    • Set Tables
    • Clearing and Resetting Tables
  4. Waitstaff Service - Bartender
    • Providing Excellent Customer Service
    • Food Sanitation and Food Safety
    • Alcohol
    • Sales Policies
    • Alcohol Safety
    • How to Serve Alcohol
    • Types of Alcohol
    • Bar Terms
    • Wine
    • Wine Labels
    • Tasting Tips
    • Describing Wine
    • Wine and Food Compatibility
    • Serving Wine
    • Glassware
    • Pouring Procedures
    • Free-Pouring Procedures

TEXTBOOK / SPECIAL MATERIALS:
Arduser, L. & Brown, D.  (2005).  The Waiter & Waitress and Waitstaff Training Handbook: A Complete Guide to the Proper Steps in Service for Food & Beverage Employees.  Ocala, FL,  Atlantic Publishing Group, Inc.
EVALUATION:
Students will demonstrate their knowledge and skills gained through multiple measures of performance.  Multiple measures may include, but are not limited to, the following:
  • Cumulative course assignments
  • Team projects
  • Demonstration of skills
  • Written and performance exams
  • Attendance/participation
  • Class presentations
  • Demonstration of professional qualities, attitudes and behaviors to include: personal hygiene and appearance, quality of the work done, ability to get along with others, and dependability

BIBLIOGRAPHY:

REVISION:

Upcoming Events