Dec 07, 2022  
2020-2021 Course Catalog 
    
2020-2021 Course Catalog [ARCHIVED CATALOG]

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HCM 215 - Fine Dining Experience 2 Lab

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


This course will provide the student with experience in advanced table side service from a fine dining perspective. Pairing foods and beverages. Dish room operations.
Competencies
1. Evaluate the historical overview of service.

  1. Differentiate the chronological times of fine dining service.
  2. Discuss a historical overview of fine dining service.

2. Assess professional dining room service. 

  1. Define professional attire for a dining room server.
  2. Describe the demeanor and attitude of successful dining room servers.
  3. Identify the skills needed for a dining room server.
  4. Discuss the importance of product knowledge.
  5. Summarize the importance of being organized.
  6. Explain how to manage guest complaints.
  7. Differentiate how to serve guests with special needs.

3. Demonstrate Mise en Place. 

  1. Complete preparations needed to set up for service.
  2. Complete preparations for set up for dish room.
  3. Show proper technique for clearing and resetting tables.

4. Evaluate the different types of service in Industry. 

  1. Assess Banquet Service.
  2. Discuss service for Specific Meals.
  3. Critique Buffet Service.
  4. Discuss other types of Service.

5. Compare and contrast the classic service styles. 

  1. Discuss French Service, Russian Service, American Service, and English Service.
  2. Characterize the differences between the types of service.

6. Demonstrate the general rules of table service. 

  1. Practice table service.
  2. Discuss Uniform, Shoes, Jewelry, Hands and Nails, and Attitude.
  3. Practice professional attire and attitude.

7. Evaluate the functions of dining room and dish room personnel. 

  1. Identify the functions of dining room personnel.
  2. Identify the functions of dish room personnel.

8. Describe training procedures for the dining room and dish room. 

  1. Discuss setting table.
  2. Review resetting table.
  3. Discuss steps in serving.
  4. Review coffee and tea service.
  5. Discuss addressing guest complaints.
  6. Discuss dish room duties.
  7. Review end of meal duties for dish room and dining room.

9. Demonstrate procedures for the dining room. 

  1. Practice setting table.
  2. Demonstrate resetting table.
  3. Practice steps in serving.
  4. Demonstrate coffee and tea service.
  5. Practice addressing guest complaints.

10. Evaluate the functions of serving a meal. 

  1. Discuss steps in serving.
  2. Review greeting and seating guests.
  3. Explain general rules and procedures for serving.
  4. Discuss serving the guests.
  5. Explain clearing the table.
  6. Assess formal dining.
  7. Discuss dining room arrangement.
  8. Summarize proper dish room techniques.

11. Assess the functions of serving a meal. 

  1. Practice steps in serving.
  2. Demonstrate greeting and seating guests.
  3. Assess general rules and procedures for serving.
  4. Practice serving the guests.
  5. Demonstrate clearing the table.
  6. Practice formal dining.
  7. Show dining room arrangement.
  8. Demonstrate proper dish room techniques.

12. Critique table etiquette. 

  1. Discuss the history of table etiquette.
  2. Differentiate principles of public dining etiquette.
  3. Explain tipping.
  4. Distinguish etiquette of various cultures.



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