CUL-2800 Dining Services

Credits 3
In this course, students apply principles and techniques of dining room and kitchen management in a simulated restaurant setting. Topics include food preparation, menu development, principles of nutrition, and various styles of customer service. Students utilize industry technology such as point of sales systems, inventory control processes and reservation systems to manage table services in a food and beverage operation.

Note: This is the Capstone course for the Culinary Arts, AAS degree. Students in this program must complete a minimum of 45 credit hours prior to enrolling in this course.

Prerequisite(s): CUL-2450

Course Outcomes
1. Apply principles of menu creation regarding layout, design, and truth in menu guidelines

2. Demonstrate effective management through communication and interpersonal relationships

3. Apply inventory management practices used in food service operations

4. Apply food preparation and cooking methods used in a food service operation

5. Utilize customer experience management technology, including guest services and reservation systems

6. Apply principles of nutrition and labeling laws in recipe and menu development

7. Demonstrate proper table services in various styles

8. Utilize a customer service process for handling a variety of guest requests