Introduction to Dining Room Service and Beverage Management | HRM 150, Lab Reports of Hospitality and Tourism

Download Introduction to Dining Room Service and Beverage Management | HRM 150 and more Lab Reports Hospitality and Tourism in PDF only on Docsity! COURSE OUTLINE Central Arizona College 8470 N. Overfield Road Coolidge, AZ 85228 Phone: (520) 494-5206 Fax: (520) 494-5212 Prefix/Number: HRM 150 Course Title: Dining and Beverage Service Course Description: An introduction to dining room service and beverage management. Note to student: 16 hours of supervised lab experience within the course will be scheduled outside of class meeting times at program catering events. Semester Hours: 2 Times for Credit: 1 Lecture/Lab Ratio: 1.5 Lecture, 2.00 Labs Pre-requisites: None Co-requisites: None Cross Listed: NTR150 Grading Options: A/F Approved Modalities: Hybrid IITV Internet Lab F2F Central Arizona College HRM150 - Dining and Beverage Service Page 2 of 3 Learning Outcome Statements: Upon completion of this course the student will be able to: 1. Demonstrate various types of table service*. 2. Demonstrate table and place settings*. 3. Explain the functions of dining service personnel. 4. Demonstrate the general rules of table service*. 5. Exhibit knowledge and skills in table-side food preparation and service. 6. Demonstrate guest check procedures*. 7. Demonstrate an understanding of guest service and customer relations, including handling of difficult situations*. 8. Explain inter-relationships and work flow between dining room and kitchen operations. 9. Discuss training procedures for dining room staff*. 10. Discuss sales techniques for service personnel, including product familiarity and suggestive selling. 11. Discuss and describe federal alcohol laws at state level and Dram Shop Act. 12. Distinguish a distilled spirit from a liqueur. 13. Describe the basic production processes and varieties of distilled spirits, liquors, beers and brandies*. 14. Distinguish wines by grape variety, growing region, and production process*. 15. Discuss and describe the relationship of wine and food*. 16. Identify the preparation and presentation of alcoholic and non-alocholic beverages*. 17. Identify by name and use, equipment and glassware used for beverage preparation and service*. Standards: The student will meet the learning outcomes at the following level, degree or measurement: At a minimum 70% proficiency level, the student will demonstrate comprehension and application of content and skill as guided by the American Culinary Federation, Inc. standards as listed in the Operation Manual for Sponsors of Culinary Apprenticeships Programs-Cook and Pastry Cook (1997). NOTE: Students will successfully complete exams at a minimum 70% proficiency and demonstrate skills marked with an asterisk (*), under the supervision of an instructor or qualified facilitator. Demonstration of skills will be rated by the supervising instructor/facilitator as guided by the American Culinary Federation Educational Institute, 1997 Apprenticeship Operations Manual. Performance evaluations (based on psychomotor as well as other learning domains) are critical to the learning outcomes. Therefore, the skill-based activities listed in the learning outcomes must also be recognized as valid indicators of learning outcomes.