CLR 102 - Food and Beverage Service

 
Description
This course introduces students to the basics of food and beverage service and dining room management.  Students explore various service options in banquet and dining room operations.  Emphasis is placed on the importance of guest satisfaction and customer relations.  The ethical and responsible service of alcoholic beverages are discussed.  Students investigate technology available for the efficient operation of a dining facility.

1. Identify different styles of restaurant service.
2. List the primary departments of a food and beverage operation.
3. Explain different styles of restaurant service.
4. Demonstrate a proper table placesetting.
5. Create diagrams and checklists for dining room set-up and break-down.
6. Describe the different types of alcoholic beverages, how they are produced and served.
7. Discuss the importance of proper guest relations.
8. Research the use of and importance of technology in service.
9. Develop standard operation procedures for dining room, banquet, catering and buffet management.

1. Restaurant service styles
2. Service staffing
3. Guest relations
4. Dining etiquette
5. Dining room management
6. Dining and banquet room setup
7. Responsible and ethical alcohol service
8. Point of sale equipment and technology

• Communication
• Critical Thinking & Problem Solving

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