CUUL 1129 Syllabus

Subject Code

CUUL

Course Number

1129

Course Title

Fundamentals of Restaurant Operations

Prerequisites

CUUL 1124

Corequisites

Terms Offered

Offered Summer

Credit Hours

(2-5-4)

Course Description

This course introduces the fundamentals of dining and beverage service and experience in the preparation of a wide variety of quantity foods. Course content reflects the American Culinary Federation Educational Institute apprenticeship training objectives. Topics include dining service/guest service, dining service positions and functions, international dining services, restaurant business laws, preparation and setup, table-side service, beverage service and setup, kitchen operational procedures, equipment use, banquet planning, recipe conversion, food decorating, safety and sanitation, and the production of quantity food. Laboratory practice parallels class work.

Must pass with a C or Higher

Course Outcomes

Student Learning Outcomes

  • Discuss the fundamentals of dining service - guest service.
  • Identify and discuss the various types of dining service - guest service.
  • Identify and discuss the various dining service positions and the duties of each.
  • Demonstrate each of the dining service positions and duties.
  • Identify the various types of service and how they influence American service.
  • Demonstrate the various styles of international service.
  • Identify the various table side cookery techniques.
  • Demonstrate proper table side cookery techniques.
  • Identify and demonstrate the procedures for setting up table side service.
  • Identify and demonstrate the duties of personnel needed for table side service.
  • Identify and discuss merchandising techniques.
  • Identify and discuss the various types of reparation and setup for dining room - guest service.
  • Demonstrate the preparation and setup for dining room - guest service.
  • Identify the various laws pertaining to service in the restaurant environment.
  • Identify equipment used in bar setup services.
  • Identify and discuss the various beverage and beverage service laws.
  • Identify and discuss beverage service terminology.
  • Identify and discuss beverage service industry trends.
  • Demonstrate sanitation and hygiene.
  • Arrange department for food preparation and service.
  • Determine the duties of each employee.
  • Follow production sheet for work assignments.
  • Exhibit good sanitation and safety skills.
  • Prepare equipment for use in production areas.
  • Demonstrate skills in the selection of proper equipment.
  • Demonstrate skills in using proper sanitation and safety procedures while using major equipment.
  • Demonstrate knowledge in the use and care of major equipment.
  • Demonstrate effect menu selection.
  • Plan a banquet for 50 people.
  • Demonstrate knowledge of proper equipment selection for banquets.
  • Produce various banquet foods.
  • Demonstrate knowledge in banquet layout and design.
  • Design a banquet.
  • Setup a banquet.
  • Discuss the importance of food presentation.
  • Prepare various food presentations using eatable food products.
  • Demonstrate appropriate sanitation practices while conducting banquet.
  • Identify the importance of special occasion themes for banquet productions.
  • Demonstrate banquet decorating methods.
  • Demonstrate safe working procedures and us of equipment.
  • Demonstrate proper sanitation procedures for food preparation.
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