ORANGECOASTCOLLEGE
FSM 190 - Dining Room ServiceInstructor: B. Cooper
FALL 2009Phone: 432-5835 X 7
Lecture: Thursday 9:00 – 10:00 a.m., Captain’s Table Office: Student Ctr. Office # 2
Lab:Thursday 10:00 a.m. - 2:25 p.m., Captain's
Required: Dining Room Dress Code
Course Materials: -
Course Description:
Orientation to all functions of restaurant dining room operations, including dishwashing, pot and pan washing, floor care, equipment maintenance, and line service techniques. Emphasis on dining room service techniques of table waiting and accompanying dining room skills.
Student Learning Outcome:
Student will be able to demonstrate a variety of service techniques specific to food service operations.
Course Goals:
The student will:
- Perform the duties of dishwasher, bus person, waiter/waitress, dish-up cook, host/hostess within the Captain’s Table restaurant.
- Write customer checks.
- Prepare change.
- Use Point of Sale system.
- Demonstrate understanding of laws and regulations pertaining to the service of food according to local and state laws (including The California Retail Food Code.).
- Explain how to develop job descriptions and determine staffing requirements of the dining room.
- Demonstrate understanding of equipment requirements for a variety of dining room operations.
- Demonstrate the relationship between menu, style of service, and table setup.
Academic Honesty:
The Hospitality Department strictly follows the Academic Honesty Policy and Student Code of Conduct as outlined in the OCC Catalogue. Students are expected to act professionally in all classes including fieldtrips. Students are expected to complete their own work at all times. Teamwork is acceptable when allowed by the instructor only.
DATECLASS CONTENT
9/3Introduction
Sanitation & Safety, Food Handling
Dress Code
9/10Objects of Customer Service
Job Descriptions
Menu & Taking Orders - Guest checks
Table Setting exercise
Linens, Napkin Folding
9/17Essentials of Good Service
Restaurant Management POS
PRACTICE LAB - Basic Serving Techniques –NEW ENGLAND
9/24Cash Handling
Review of the Dining Room, Equipment & Kitchen
LAB 2 –MID ATLANTIC
10/1Menu Development
Staffing
LAB 3 – SOUTHERN STATES
10/8Styles of Table Service
LAB 4 - FLORIDA
10/15Styles of Table Service, con’t
LAB 5 –CAJUN-CREOLE
10/22MIDTERM
LAB 6 –GREAT LAKES & MIDWEST
10/29 Beverages
LAB 7 – GREAT PLAINS & ROCKY MOUNTAINS
11/5Service Challenges
LAB 8 – TEXAS
11/12Buffets & Banquets
LAB 9 – SOUTHWEST
11/19Kitchen equipment, Smallwares, Banquet Pieces
Lab 10 –PACIFIC NORTHWEST
11/26Thanksgiving
12/3Laws and Regulations
LAB 11 – HAWAII
12/10Final Exam
LAB 12 – CALIFORNIA
12/17Field trip
Grading:Grading Scale:
Labs12 @ 50 = 600 88% = A
Quiz 1 @ 30 = 3077% = B
Assignments 3 @ 30 = 9065% = C
Midterm 1 @ 100 = 10060% = D
Final Exam 1 @ 100 = 100
Total Points Possible 930
All labs must be completed or made up to receive a grade in the class.
Appropriate uniform must be worn. If a student is not dressed appropriately they will be requested to leave lab and a make-up lab will be required.
All labs must be made up prior to December 11, 2009
Missed quizzes cannot be made up.
Students should call instructor in case of absence or tardiness.
714-432-5835 x 7 - Voice Mail.