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Master
Course Outline
CA 262
Service Management
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| Credits: 4 |
Clock Hours per Quarter: 70
AA Discipline:
Lecture Hours:10
Lab Hours:60
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Description
Provides an introduction to basic table service principles which includes table settings, order taking, serving methods and serving sequences. Students will learn how to control inventory, merchandize products and services, and manage costs while assuring high quality service to all customers.
Co-requisite: CA 260 & CA 261. |
Intended Learning Outcomes
Conceptualize, discuss and define basic hospitality operations.
Demonstrate an understanding of the importance of customer service
Maintain restaurant sanitation and appearance.
Demonstrate knowledge of service styles and place settings.
Discuss guidelines and styles of service.
Demonstrate ability to train the service staff
Demonstrate ability to organize the dining room
Maintain restaurant reservations.
Demonstrate the ability to manage the dining experience
Demonstrate the ability to direct banquet and catering operations
Demonstrate the ability to book events and functions
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Course Topics
Nine basic principles of hospitality and service
Styles of service
Dining room organization and personnel
The front door
Getting ready for service
Main event: serving guests
Beverage and wine service
Farewells
Special service challenges
Money handling
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Syllabi
Listing
See ALL Quarters
| Course |
Year
Quarter
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Item
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Instructor |
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| CA 262 |
Spring 2013 |
1281 |
Jay Entrikin |
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Two Year Projected Schedule
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One* |
Year
Two** |
Fall |
Winter |
Spring |
Summer |
Mini |
Fall |
Winter |
Spring |
Summer |
Mini |
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X
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X
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*If fall quarter starts on an odd year (2003, 2005, etc.), it's Year One.
**If fall quarter starts on an even year (2002, 2004, etc.), it's Year Two.
printable version
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