CULAP 107 - Culinary Arts Apprenticeship - Dining Room Service and Beverage Management

2 Credits
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. Student will understand the current laws pertaining to the purchase and service of all alcoholic beverages. Students will also be able to explain the difference between fermented and distilled production processes and be able to distinguish wines by grape and growing regions. Students will be able to discuss all aspects and ramifications of serving alcohol and all other beverages in their operations.

Course Outcomes

Dining Room Service:

Describe the mechanics of proper table service as it pertains to American, English, Russian, French, and buffet services.
Explain the importance of communication between the front and back of the house employees.
Describe the various functions of dining service personnel.
Perform the duties associated with a front and back server.
Discuss sales techniques used in increasing the guest check average.
Develop a guest service process when handling difficult guest situations to include accommodating the disabled.
Analyze and assess the training procedures required when working with the dining room personnel.
Explain the importance of using proper automated procedures when processing guest checks (include POS, Square, and Google).

Beverage Management:

Identify local, state and federal laws pertaining to the purchase and service of alcoholic beverages including the effects of the Dram Shop Act on foodservice operations that serve alcohol.
Discuss and explain the basic production process for distillation and fermentation.
Distinguish wines by grape and/or other fruit variety, country, growing region and production process.
Analyze and evaluate the importance of the on-going relationship between beverages and food and discuss that relationship in reference to menu planning.
Identify and discuss the presentation and service of alcoholic, non-alcoholic and beverages, including coffee and tea.
Identify equipment and glassware used foe beverage preparation and service.
Discuss opening and closing procedures of a beverage operation.
Discuss the fundamentals and importance of responsible alcohol service; identify the levels and signs of intoxication and methods to control excessive consumption by guests. (Recommendation alcohol training certification).