HCM 200 - Dining Room Service

Credits: 2
Lecture Hours: 0
Lab Hours: 4
Practicum Hours: 0
Work Experience: 0
Course Type: Voc/Tech

To perform dining room service functions using a variety of types of service, and to demonstrate an understanding of quality customer service.
Competencies

Describe the functions of the dining service personnel
1. Explain Manager Duties
2. Describe Server Duties
3. Explain Hostess Duties
4. Describe Busperson Duties
5. Explain Dishroom Procedures
Develop serving strategies.
1. Explain the training of dining room personnel.
2. Demonstrate proper dining room service standards.
3. Describe American, French, Russian and English Service
4. Discuss different service methods such as Banquet, Buffet, Catering, A la Carte
5. Compare and contrast new food serving trends
Describe the necessary side-work for the restaurant operation.
1. Explain service staff opening and closing duties.
2. Discuss staffs running side work & procedures.
Demonstrate the necessary staff training procedures.
1. Define the training involved for each dining service position
2. Demonstrate requirements for each service position
3. Evaluate the performance each position
4. Discuss the importance of teamwork skills
Demonstrate proper sanitation techniques in the dining room and dish room.
1. Explain the importance of sanitation
2. Define a clean work environment.
Describe and implement procedure for guest service and guest relations
1. Perform Check processing and working on the POS system or current technology.
2. Discuss sales techniques for service personnel.
3. Illustrate the importance of menu knowledge.
4. Discuss ways of suggestive selling.
Describe possible difficult situations that could develop in the dining room
1. Explain proper handling of guest dissatisfaction
2. Discuss possible accommodations for the disabled
3. Explain proper way of handling guest with dietary restrictions and special needs
4. Discuss how these affect the overall dining operations
5. Define how these influences the customers’ experience.

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