Instructor:Watson, Michelle

Email:watsonma@lamarpa.edu

Phone: 409-681-4311

Office Location and Hours:The Press Building, 549 4th Street, Room 106C

Additional Contact Information:

Introduces the principles, concepts, and systems of professional table service. Topics include dining room organization, scheduling, and management of food service personnel.

Remarkable Service eBook

by The Culinary Institute of America (CIA) (9781118805404) SKU:9781118805404 - 3RD 14

MBS 8771934

WILEY CONS

Textbook Purchasing Statement: A student attending Lamar State College Port Arthur is not under any obligation to purchase a textbook from the college-affiliated bookstore. The same textbook may also be available from an independent retailer, including an online retailer.

Restaurant Service Basics

Sondra J. Dahmer, Kurt W Kahl

Wiley Global Education

CHEF 1301

CHEF 1305

1. Identify and utilize equipment and supplies used in table service
2. Specify the types of table service and the serving sequence for each type of service
3. Properly prepare dining room and side station for service
4. Explain the relationship of waitstaff to customers and their perception of the establishment
5. Employ principles of dining room organization, scheduling, and management of food service personnel

• Identify concepts, terms and phrases associated with the culinary arts and hospitality industry.
• Identify and implement sanitation and safety procedures and regulations as required in the industry.
• Use fundamental cooking and baking techniques as well as advanced cooking skills.
• Identify and use advanced food service management theory, including food and labor cost controls, labor regulations, tax laws, tip reporting, franchise regulations and product liability laws.

Unit 1

Introduction to the Front of the House

History of service types

Brigade system

Basic Etiquette to remarkable service

Qualities of a good server

Types of restaurants and menus and appropriate service for each

Unit 2

Maintaining a clean and safe environment

Systems and procedures

Dining room layout and flow

Table settings and proper use of cutlery

Side work and station set ups

Creating ambiance/ Having a personal aesthetic

Opening and Closing procedures

Reservations and wait lists

Maintaining the book, cancellations, timing and special requests

Unit 3

Steps of service

Taking orders

Role play and soft skills

Maintaining the table; communication, pre bussing, re-sets, upselling

Payments and presentation of bill

Handling difficult and demanding guests

Beverage service from water to coffee

Proper wine service sequence

Basic wines

Unit 4

Banquets and special events

Accomodating large groups

Room arrangements and styles

Bar set-ups

Creating a service-centered culture

Training, motivating and leading

Unit 1

Test and Assignment

Unit 2

Test and Assignment

Unit 3

Test and Assignment

Unit 4

Final Test and Practical

Friday, December 4th at 9:00am

A-100-90

B-89-80

C-79-70

D-69-60

F-59 and below

Tests 35%

Assignments 20%

Final Exam 20%

Attendance 10%

Class Participation and Discussion 15%

LATE WORK is highly discouraged and will incur a 10 point penalty for every day it is late.

Due dates are given and provide enough time to complete all work.

Students are responsible for completing all assignments.

There will be a practical final exam.

All students must take the exam on the scheduled date and time, and failure to do so will result in a 0 on the final exam.

Every student MUST have a copy of the required textbooks by the SECOND week of class.

The student will still be responsible for any assignments given. 

A failure to follow oral and/or written instructions will result in penalties.

Academic dishonesty will result in a zero on any assignment; a second incidence of academic dishonesty will be handled based on campus policies and procedures with the department chair.

No cell phones should be visible or heard during class.

No earbuds or listening devices. This includes classroom and lab/kitchen.

Attendance is 10% of your grade in this class.

Students more than 15 minutes late will be marked absent for the day. 

Students more than 15 minutes late will not be allowed to join the class that day.

I will not let you join the remainder of the class if you are more than 15 minutes late to class.

Please notify me if you will be absent. 

Extended absences will be handled on a case by case basis.

Please bring a pen and paper with you to class.

Be sure to check your campus email and Course Homepage using MyLSCPA campus web portal. You can also access your grades, transcripts, academic advisors, degree progress, and other services through MyLSCPA.

Academic honesty is expected from all students, and dishonesty in any form will not be tolerated. Please consult the LSCPA policies (Academic Dishonesty section in the Student Handbook) for consequences of academic dishonesty.

The Americans with Disabilities Act (ADA) is a federal anti-discrimination statute that provides comprehensive civil rights for persons with disabilities. Among other things, this legislation requires that all students with disabilities be guaranteed a learning environment that provides for reasonable accommodation of their disabilities. If you believe you have a disability requiring an accommodation, please contact the Accessibility Services Coordinator, Room 119, in the Ruby Fuller Building. The phone number is (409) 984-6241.

No food or tobacco products are allowed in the classroom. Only students enrolled in the course are allowed in the classroom, except by special instructor permission. Use of electronic devices is prohibited.

This syllabus is part of LSCPA's efforts to comply with Texas House Bill 2504.

As per Texas law and LSCPA policy, all LSCPA employees, including faculty, are required to report allegations or disclosures of child abuse or neglect to the designated authorities, which may include a local or state law enforcement agency or the Texas Department of Family Protective Services. For more information about mandatory reporting requirements, see LSCPA's Policy and Procedure Manual.

LSCPA is committed to establishing and maintaining an environment that is free from all forms of sex discrimination, including sexual harassment, sexual violence, and other forms of sexual misconduct. All LSCPA employees, including faculty, have the responsibility to report disclosures of sexual misconduct, including sexual harassment, sexual assault (including rape and acquaintance rape), domestic violence, dating violence, relationship violence, or stalking, to LSCPA's Title IX Coordinator, whose role is to coordinate the college's response to sexual misconduct. For more information about Title IX protections, faculty reporting responsibilities, options for confidential reporting, and the resources available for support visit LSCPA's Title IX website.

For more information about the Clery Act and crime reporting, see the Annual Security & Fire Safety Report and the Campus Security website.

If you have a grievance, complaint, or concern about this course that has not been resolved through discussion with the Instructor, please consult the Department Chair.