CULN 160 - Dining Room Service/Stewarding Procedures

Institution:

Kapiolani Community College

Subject:

Description:

2 hours lecture, 26 hours lab per week for 8 weeks Comment: CULN 160 was formerly FSHE 128. CULN 160 is the study and application of the variety of service styles and techniques practiced by industry with special emphasis on the importance of the relationship coordination between the front and the back of the house. It includes the study of stewarding procedures and the study of the principles and practices of profitable alcoholic beverage operations. Upon successful completion of CULN 160, the student should be able to: Demonstrate the general rules of table settings and service. Describe American, English, French and Russian Service. Discuss service methods such as banquets, buffets and catering and a la carte. Describe the functions of dining service personnel. Discuss training procedures for dining room staff. Discuss procedures for processing guest checks using current technology. Demonstrate an understanding of guest service and customer relations, includinghandling of difficult situations and accommodations for the disabled. Explain inter-relationships and work flow between dining room and kitchen operations. Discuss sales techniques for service personnel including menu knowledge and suggestive selling. Identify local, state and federal laws pertaining to the purchase and service of alcoholic beverages. Discuss the basic production process for distillation and fermentation. Distinguish wines by grape and/or other fruit variety, country, growing region and production process. Evaluate the relationship of beverages to food. Identify and discuss the presentation and service of alcoholic, non-alcoholic and de-alcoholized beverages, including coffee and tea. Identify equipment and glassware used for beverage preparation and service. Discuss opening and closing procedures of a beverage operation. Discuss the fundamentals and importance of responsible alcohol service Identify levels of intoxication and methods to control excessive consumption by guests Discuss Dram Shop Act and liquor law liability. Within this CULN 160 course, the following student learning outcomes will have been introduced, practiced or demonstrated: Differentiate the varieties of alcoholic and non-alcoholic beverages and assess their affinity to foods. Explain laws and procedures related to responsible alcoholic service. Value ethical practices in both personal and professional situations. Practice standards in behavior, grooming and dress that reflect the mature work attitude expected of industry professionals. Apply the experience of service-learning to both personal and academic development by becoming involved in community service activities.

Credits:

5.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Multiple

Notes:

Additional Information:

Historical Version(s):

Institution Website:

kapiolani.hawaii.edu/page/home

Phone Number:

(808) 734-9000

Regional Accreditation:

Western Association of Schools and Colleges

Calendar System:

Semester

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