CUL 210 - Dining Room Operations and Service

Institution:

Cape Cod Community College

Subject:

Description:

This course provides an introduction and practical application into the operation of a dining room with emphasis on quality guest service. Topics include: "front of the house" organization, methods of table service, menuterminology, table arrangement, requirements for supplies and equipment, suggestive selling techniques, and revenue control and analysis. Personnel issues include hiring, training, writing personal resumes, and strengthening interview skills. Students will serve meals prepared in a restaurant setting during the course of the semester. Culinary Arts Certificate students should take CUL210 concurrently with CUL220. (2 class hours / 4 laboratory hours). Prerequisite: CUL100 or HRM140; Corequisite: CUL220 / 4 credits. Offered in the Spring.

Credits:

3.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Multiple

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.capecod.edu

Phone Number:

(508) 362-2131

Regional Accreditation:

New England Association of Schools and Colleges

Calendar System:

Semester

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