'HRM' -- Hospitality and Restaurant Management Courses
 
   
 

 
HRM 53 Course Image

HRM 53 - Dining Room Service
                Management   (3.0 units)
In this course, students will learn the skills and knowledge needed for all aspects of dining room service.  Exploration of the five different service styles and their relationship to various environments.  Table setting styles, buffet set-ups, wine and beverage service, and service as a sales tool are covered.   Safety of both customer and staff are discussed.
 
(54 hours lecture;      Degree applicable, CSU)
Advisory Prerequisite:   ENGL 68 - Preparation for College Writing

Course Measurable Objectives:

  1. Identify, compare and contrast the different types of service and recognize the characteristics of each.
  2. Determine which service types and techniques are best for various situations.
  3. Define the different positions in the front of the house and explain how they all work together.
  4. Create ways to increase sales through suggestive selling.
  5. Know the laws and customs regarding wages, tips and responsible alcoholic beverage service.
  6. Integrate sanitation and safety practices into everyday work routines.

Course Level Student Learning Outcomes:


Students completing HRM 53 - Dining Room Service Management will be able to:
  1. differentiate between the various styles of service including: American (Pre-plated), English (Family), Russian (Platter), French (Gueridon).
  2. identify food safety and sanitation practices within a food service establishment.
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