CUL 121 - Dining Room Service

Credits 3
Students actively learn the importance of teamwork among kitchen personnel and techniques of service, menu preparation, suggestive selling, and point-of sale procedures, organizing and placing orders, techniques for bus station and dining room setup. Emphasis is on personal appearance, customer relations, attitude, hygiene and safety.

Course Outcomes

Perform dining room service functions using a variety of types of service.
Performance, preparation, and presentation of designated menu item for tableside.