CUL 131 - Dining Room/Beverage Management

Students actively learn the importance of teamwork among kitchen personnel, different styles of service, menu preparation, suggestive selling, point-of sale procedures, organizing, and placing guest orders. Emphasis is on personal appearance, customer relations, attitude, hygiene, and safety. Students will also learn the importance of beverage sales in various levels of food service operations. They will understand basic grape varietals and the production process for making wines, spirits, and beers. They will have a basic knowledge of state and federal regulations regarding beverage service. This course contains 1 credit of communications related instruction.

Course Outcomes

1. Perform dining room service functions using a variety of types of service.
2. Understand the different functions of dining service personnel and be able to demonstrate their various duties.
3. Evaluate the relationship of beverages to food and food service.
4. Explain the differences between New and Old-world grape varietals, growing regions (Appellations), production process, growing, and crushing of grapes.
5. Understand Federal and WSLCB Liquor laws.