Riverside Community College District
Integrated Course Outline of Record
Culinary Arts 40
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COURSE DESCRIPTION
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40 Professional Waitstaff Training
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Units: 0.50
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Prerequisite: None.
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This course introduces the skills, techniques and knowledge of professional waitstaff service. The course prepares students to provide the finest waitstaff service in the hospitality industry, and is appropriate for those who are considering entering a waitstaff career to those who are experienced waitstaff professionals seeking to improve skills to impeccable levels. The course covers styles of waitstaff service, interaction with guests, the tools used by professional waitstaff, service preparedness and proper table etiquette. 9 hours lecture and 9 hours laboratory.
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SHORT DESCRIPTION FOR CLASS SCHEDULE
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Introduces the skills, techniques and knowledge of impeccable professional waitstaff service. Includes styles of service, guest relations, equipment and legal considerations.
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ADVISORY ENTRY SKILLS
None.
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STUDENT LEARNING OUTCOMES
Upon successful completion of the course, students should be able to:
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1. Identify the key elements necessary to provide professional
waitstaff service.
2. Describe procedures and perform duties necessary to serve food
items in various service styles.
3. Identify the types of table appointments used with each style of
service.
4. Identify the health, sanitation, and safety roles played by waitstaff
and demonstrate proper a. health, sanitation and safety skills
while serving food and beverages.
5. Demonstrate different types of table settings and napkin
presentations.
6. Demonstrate proper table etiquette.
7. Demonstrate the ability to accommodate and anticipate guest
needs and to graciously deal with problem guests.
8. Properly utilize equipment used by professional waitstaff, including
linen, china, furniture, tableware, glassware, disposables, etc.
9. Describe the proper procedures waitstaff should follow in
emergency situations.
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COURSE CONTENT
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TOPICS
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1. The elements necessary to provide professional waitstaff service;
2. Promoting positive guest relations, including, but not limited to:
a. Approaching the guest
b. Greeting the guest
c. Proper hosting techniques;
d. Proper seating techniques;
e. Assisting and guiding guest decisions;
f. Accommodating and anticipating guest needs and
distinguishing between assistance and interference;
g. Following guests and when to help guests leave their seats;
h. Professional communication techniques, including body
language, tone of voice and choosing tactful language;
i. Selling the total hospitality experience to the guest and
exceeding guest expectations;
j. Suggestive selling;
k. Billing methods and presentation techniques;
l. Providing successful guest departure
3. Different styles of waitstaff service, including, but not limited to:
a. French service;
b. Russian service/platter service;
c. English service/ family style service
d. American service/ plate service;
e. Buffet service
f. Banquet/ special event service;
g. Arm service;
h. Hand tray service;
i. Institutional service/ tray service
j. Cafeteria service
k. Service combinations.
4. Proper use of waitstaff equipment, including, but not limited to:
a. Linen, china, furniture, tableware, glassware, and disposables;
b. Different types of table settings and the way in which one
properly lays a table.
c. Considerations in choosing the manner of laying the table.
d. Different types of napkin presentations and considerations in
choosing a presentation.
e. Readying the dining room for service and service preparedness;
5. Serving food and beverages, bussing tables and cleaning;
6. Wine and beverage service;
7. Safety procedures and accident avoidance
8. Health, sanitation and safety issues;
9. Handling emergency situations;
10. Payment concerns, including, but not limited to:
a. Point of Sale (billing) terms and methods;
b. Tips and taxes;
c. Methods of increasing check averages
11. Side work responsibilities
12. Occupational advantages.
13. Proper table etiquette.
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METHODS OF INSTRUCTION
Methods of instruction used to achieve student learning outcomes may include, but are not limited to:
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- Lecture in order to introduce topics, clarify student understanding, and review topic content
- Reading assignments in order to introduce topics, clarify student understanding, and review topic content
- Demonstrations in order to introduce topics and proper techniques as well as to clarify student understanding
- Guided Practice in order to enable students to practice the techniques which they have learned under the supervision of the instructor and other students. Guided practice may take the form of group activities, individual activities, group exercises, individual exercises and provide for peer feedback as well as instructor feedback
- Videos and/or Power Point presentations may be made in class in order to enhance student understanding of topics that have been introduced and give greater in-depth information
- Student observations and reports on various service techniques seen in the hospitality industry;
- Role play between students
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METHODS OF EVALUATION
Students will be evaluated for progress in and/or mastery of learning outcomes by methods of evaluation which may include, but are not limited to:
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- Written examinations and quizzes in order to determine whether the student comprehends the topics being taught and the concerns within each topic. Written examinations and quizzes may include questions to be answered by multiple choice, short answer, fill in the blank, true/false, or essay
- Practical examinations, which may include role play, in order to determine whether the student can demonstrate proper use of the knowledge he or she has gained in class;
- Laboratory performance in order to determine whether the student is able to practice and comprehend the techniques being communicated
- Written reports prepared by students to demonstrate in-depth knowledge on an assigned topic
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ASSIGNMENTS
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Required Reading Assignments
Required Writing Assignments
Other Outside-of-Class Assignments
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COURSE MATERIALS
All materials used in this course will be periodically reviewed to ensure that they are appropriate for college level instruction. Possible texts include:
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Kotschevar, Lendal. Presenting Service .
IO: The Educational Foundation of the National Restaurant Association, 1996.
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Sanders, Ed.. Service at its Best: Waiter-Waitress Training – A Guide to Becoming a Successful Server .
NJ: Prentice Hall, 2002.
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The Cornell Hotel & Restaurant Administration Quarterly. The Essentials of Good Table Service .
NY: School of Hotel Administration, Cornell University, 1975.
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Ècole Technique Hôtelière Tsuji. Professional Restaurant Service .
NY: John Wiley & Sons, Inc., 1991.
- In addition to texts, instructors may use handouts prepared by the Hospitality and Culinary Arts Department.
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| 668 |