RSTO 1304 Dining Room Service

Introduces the principles, concepts, and systems of professional table service. Topics include dining room organization, scheduling, and management of food service personnel.

Credits

3:2:2

Prerequisite

None.

Offered

Fall

Outcomes

1. Identify and utilize equipment and supplies used in table service
2. Specify the types of table service and the serving sequence for each type of service
3. Properly prepare dining room and side station for service
4. Explain the relationship of waitstaff to customers and their perception of the establishment
5. Employ principles of dining room organization, scheduling, and management of food service personnel