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Master Course Outline
CA 262
Service Management


Credits: 4
Clock Hours per Quarter: 70

AA Discipline:

Lecture Hours:10    Lab Hours:60


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

  • 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

  • Syllabi Listing See ALL Quarters
    Course
    Year Quarter
    Item
    Instructor  
    CA 262
    Spring 2013
    1281
    Jay Entrikin


    Two Year Projected Schedule

    Year One* Year Two**
    Fall
    Winter
    Spring
    Summer
    Mini 
    Fall
    Winter
    Spring
    Summer
    Mini
     
    X
     
    X
     
     
    X
     
    X
     

    *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.