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CUL 170 Dining and Beverage Operations
Credit Hours:  2
Effective Term: Fall 2014
AGEC: None  
Credit Breakdown: 2 Lectures
Times for Credit: 1
Grading Option: A/F Only

Description: Theory and practice of food and beverage service; "front-of-the-house" topics such as table and buffet service, customer relations, menu development, management of wait staff, sanitation and safety concerns, and financial considerations of dining operations.

Prerequisites: RDG094

Corequisites: None

Recommendations: None

Measurable Student Learning Outcomes
1. (Knowledge Level) Describe the general rules of table settings and food and beverage service; describe American, English, French and Russian service, and service methods such as banquets, buffets, catering and a la carte service.
2. (Knowledge Level) Describe the functions of and training procedures for dining service personnel.
3. (Application Level) Apply guest service and customer relations skills to handling difficult situations and accommodating people with disabilities.
4. (Knowledge Level) Describe sales techniques for service personnel, including menu knowledge, suggestive selling and procedures for processing guest checks using current technology.
5. (Comprehension Level) Explain inter-relationships and work flow between dining room and kitchen operations.
6. (Application Level) Plan a variety of menus such as, a la carte, cycle, ethnic, holiday, banquet, reception and buffet.
7. (Evaluation Level) Determine and evaluate menu prices using proper cost controls and appropriate technology.
8. (Application Level) Identify and apply basic menu planning principles, such as menu layout and design.
9. (Synthesis Level) Create menu item descriptions following established truth-in-menu guidelines.
10. (Evaluation Level) Critique a restaurant facility and service and write a restaurant review.

Internal/External Standards Accreditation
Students will demonstrate learning outcomes at the level outlined in the Culinary Arts Program Required Knowledge and Competencies, current edition, written by The American Culinary Federation Foundation (ACFF) Accrediting Commission, recognized by CHEA: Council on Higher Education Accreditation.