HMGT 286 Dining Room Service and Operations Lab
Students will engage in ethical reasoning in a directed study as part of an on-campus dining facility. This course is designed to give students an opportunity to gain experience with ethical skills and techniques that are directly associated with restaurant management by developing, producing, and evaluating an authentic dining experience. Students are expected to make ethical managerial decisions and provide strong leadership, training, and guidance to classmates in the production of a realistic and successful dining experience using contemporary point of sales (POS) systems.
Hours Weekly
8
Course Objectives
- Discuss the service industry from history to current trends.
- Identify common and unique tableware and demonstrate correct tableware placement for American, French, and Russian service.
- Recognize ethical concerns related to the understanding of guest service and customer relations, including handling of difficult situations and accommodations for the disabled.
- Demonstrate sales techniques for service personnel including menu knowledge and suggestive selling while interacting with guests.
- Demonstrate proper order taking and processing of guest checks using current technology.
- Identify one's core beliefs in relation to the ethical issues arising from proper service techniques including traditional steps of service, beverage service, and ethical food handling, safety, and sanitation procedures.
- Explain inter-relationships and workflow between the dining room and kitchen outlets.
- Apply ethical perspectives to training procedures for front-of-the-house staff to include facility operations maintenance and management.
Course Objectives
- Discuss the service industry from history to current trends.
This objective is a course Goal Only
Procedure for Assessing Student Learning
- Other (please fill out box below)
- Course specific rubric
- Identify common and unique tableware and demonstrate correct tableware placement for American, French, and Russian service.
This objective is a course Goal Only
Procedure for Assessing Student Learning
- Other (please fill out box below)
- Course specific rubric
Program Goal(s)
Degree: Hotel, Restaurant, and Event Management - A.A.S. Degree (Career)
Function at the entry-level or mid-level management position within the hospitality field.
Degree: Hotel, Restaurant, and Event Management - A.A.S. Degree (Career)
Demonstrate beginning managerial techniques and supervisory skills, incorporating human resource management components.
- Recognize ethical concerns related to the understanding of guest service and customer relations, including handling of difficult situations and accommodations for the disabled.
Learning Activity Artifact
- Other (please fill out box below)
- Lab applications rubric
Procedure for Assessing Student Learning
- Ethics Rubric
- Course specific rubric
Program Goal(s)
Degree: Hotel, Restaurant, and Event Management - A.A.S. Degree (Career)
Function at the entry-level or mid-level management position within the hospitality field.
Degree: Hotel, Restaurant, and Event Management - A.A.S. Degree (Career)
Demonstrate beginning managerial techniques and supervisory skills, incorporating human resource management components.
Degree: Hotel, Restaurant, and Event Management - A.A.S. Degree (Career)
Operate in a context of legal, ethical, and service modes as set by the industry.
- Demonstrate sales techniques for service personnel including menu knowledge and suggestive selling while interacting with guests.
This objective is a course Goal Only
Procedure for Assessing Student Learning
- Other (please fill out box below)
- Course specific rubric
Program Goal(s)
Degree: Hotel, Restaurant, and Event Management - A.A.S. Degree (Career)
Function at the entry-level or mid-level management position within the hospitality field.
- Demonstrate proper order taking and processing of guest checks using current technology.
This objective is a course Goal Only
Procedure for Assessing Student Learning
- Other (please fill out box below)
- Course specific objective
Program Goal(s)
Degree: Hotel, Restaurant, and Event Management - A.A.S. Degree (Career)
Function at the entry-level or mid-level management position within the hospitality field.
- Identify one's core beliefs in relation to the ethical issues arising from proper service techniques including traditional steps of service, beverage service, and ethical food handling, safety, and sanitation procedures.
Learning Activity Artifact
- Other (please fill out box below)
- Lab applications rubric
Procedure for Assessing Student Learning
- Ethics Rubric
- Course specific rubric
Program Goal(s)
Degree: Hotel, Restaurant, and Event Management - A.A.S. Degree (Career)
Function at the entry-level or mid-level management position within the hospitality field.
- Explain inter-relationships and workflow between the dining room and kitchen outlets.
This objective is a course Goal Only
Procedure for Assessing Student Learning
- Other (please fill out box below)
- Course specific objective
Program Goal(s)
Degree: Hotel, Restaurant, and Event Management - A.A.S. Degree (Career)
Demonstrate beginning managerial techniques and supervisory skills, incorporating human resource management components.
- Apply ethical perspectives to training procedures for front-of-the-house staff to include facility operations maintenance and management.
Learning Activity Artifact
- Other (please fill out box below)
- Capstone Project
Procedure for Assessing Student Learning
- Ethics Rubric
- Course specific rubric
Program Goal(s)
Degree: Hotel, Restaurant, and Event Management - A.A.S. Degree (Career)
Utilize problem-solving skills related to managerial issues with the hospitality/tourism industry.
Degree: Hotel, Restaurant, and Event Management - A.A.S. Degree (Career)
Demonstrate beginning managerial techniques and supervisory skills, incorporating human resource management components.
Degree: Hotel, Restaurant, and Event Management - A.A.S. Degree (Career)
Operate in a context of legal, ethical, and service modes as set by the industry.