CA 262 - Service Management

Credits: 3
This introductory course in hospitality management covers dining room management and emphasizes the service aspects that distinguish an outstanding dining experience. Topics include the history of the dining room, proper service techniques, sanitation requirements, and what it takes to manage the dining experience.
Course Outcomes:

Demonstrate knowledge of service standards.
Assess the importance of customer service.
Maintain restaurant appearance and proper ServSafe and sanitation practices.
Utilize guest checks and P.O.S. (Point of Sale) systems of ordering.
Perform cash management and reconcile the cash drawer at end of shift.
Apply service styles and place settings accurately.
Organize the dining room.

Course Topics:

Steps of service for bussers
Steps of service for host/hostess
Steps of service for servers
Front of the House management
Understanding visible guest cues
Napkin folds
Shadowing/training
Service standards and evaluation

LEC Credits: 3
LEC hours per week: 3
Course Attribute(s): Work-Based
OEE Permitted: Yes
Grading Basis: Graded
Instructor/Department Consent Required: No Consent
CIP Code: 12.0503
Default Section Size/Cap: 20
Quarter(s) offered:

Winter