CAH 154 – Food & Beverage Service
COURSE INFORMATION:
Title:
Prerequisites:
Credit Hours:
Date class
begins:
Date class ends:
Lecture Meets:
Lab Meets:
Meeting Day/Time:
Last Day to Withdraw:
Delivery Type:
Lecture Location:
Lab Location:
Course Web Address:
Food & Beverage Service
pre/co-req CAH 150
2 credits = .5 hour lecture + 3 hour lab
n/a
Lecture & lab
Hutchison Institute of Technology rm 100A
n/a
n/a
INSTRUCTOR INFORMATION:
Instructor Name:
Office Location:
Office Telephone:
Facsimile:
Office Hours:
Email Address:
Faculty Web Site:
Academic Program Area:
Dean’s Office Telephone:
455- 2909
Culinary Arts
Dr. Caulfield 455-2850
HUTCHISON FIRE ALARM/DRILL POLICY:
In the event of fire alarm activation, TVC students must adhere to all rules of the high school in
regards to drill policy. TVC students meet in their program’s designated assembly area. Culinary
Arts students will assemble outside of the culinary loading dock, against the running track in
front of the electrical boxes. Your instructor will take roll and decide whether to stay in the
designated assembly area or move to the U-Park gymnasium (temperature driven), release you
for a break to return at a given time, or release you for the remainder of the class session.
Do not go to your vehicle or leave the campus area until you have checked-in with your
instructor and you have received the ok
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COURSE READINGS & MATERIALS:
Course Textbook:
Restaurant Service Basics, Dahmer & Kahl, 2nd ed. Wiley Publishing
Food Selection and Preparation, Conforti, 2nd ed. Wiley Publishing
ServSafe Alcohol, NRA, 2nd ed. Wiley Publishing
Supplementary Readings:
Required Supplies: calculator, pencil
COURSE DESCRIPTION:
A course designed to introduce students to the dining room and front-of-the-house operations.
Students will gain competence in dining room operation and table service techniques. The
students will perform duties in the dining room of our student-run restaurant.
GENERAL DESCRIPTION OF GOALS:
1.
2.
3.
4.
5.
6.
7.
8.
9.
Overall understanding of the laws that governs alcohol and it service.
Fundamental understanding of distillation and fermentation.
Fundamental understanding of wine and its varieties.
Understanding of the food and beverage relationship.
Perform the service of beverages.
Discuss opening and closing procedures.
Describe and perform various styles of table service.
Display an understanding for customer service and sales techniques.
Understand the working relationship between the front and back of the house.
STUDENT LEARNING OUTCOMES/OBJECTIVES:
1.1
1.2
1.3
1.4
2.1
3.1
4.1
5.1
5.2
6.1
7.1
7.2
7.3
7.4
Identify local, state and federal laws pertaining to the purchase and service of alcoholic beverages.
Discuss the fundamentals and importance of responsible alcohol service
Identify levels of intoxication and methods to control excessive consumption by guests
Discuss Dram Shop Act and liquor law liability
Discuss the basic production process for distillation and fermentation.
Distinguish wines by grape and/or other fruit variety, country, growing region and production process.
Evaluate the relationship of beverages to food.
Identify and discuss the presentation and service of alcoholic, non-alcoholic and de-alcoholized
beverages, including coffee and tea.
Identify equipment and glassware used for beverage preparation and service.
Discuss opening and closing procedures of a beverage operation.
Demonstrate the general rules of table settings and service.
Describe American, English, French and Russian Service.
Discuss service methods such as banquets, buffets and catering and a la carte.
Describe the functions of dining service personnel.
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7.5 Discuss training procedures for dining room staff.
7.6 Discuss procedures for processing guest checks using current technology.
8.1 Demonstrate an understanding of guest service and customer relations, including handling of difficult
situations and accommodations for the disabled.
8.2 Discuss sales techniques for service personnel including menu knowledge and suggestive selling.
9.1 Explain inter-relationships and work flow between dining room and kitchen operations.
DISABILITIES SERVICES:
UAF has a Disability Services office that operates in conjunction with the College of
Rural and Community Development's (CRCD) campuses and UAF’s Center for Distance
Education (CDE). Disability Services, a part of UAF’s Center for Health and Counseling,
provides academic accommodations to enrolled students who are identified as being
eligible for these services.
If you believe you are eligible, please visit http://www.uaf.edu/chc/disability.html on the
web or contact a student affairs staff person at your nearest local campus. You can also
contact Disability Services on the Fairbanks Campus at (907) 474-7043, fydso@uaf.edu.
SUPPORT SERVICES:
TVC’s Learning, Math, and Writing Centers can help you achieve educational success. The staff
in these centers provides drop-in assistance with basic math, reading, writing and computer
skills. They offer a friendly, supportive learning environment.
Detailed information about these services are in the Student Handbook, College Catalog, and
online. Links to these resources are located at http://www.tvc.uaf.edu/lc/index.html
COURSE POLICIES:
1. Attendance: Attend every lecture and lab session. Students with more than two tardy or
absence could be asked to drop the course.
2. Instructor reserves the right to withdraw a student not in compliance with program policy.
3. Any student who misses a class has assumed the responsibility to gather the information
covered in class and the assignment for the following class.
Classmate
________________
________________
Phone
________________
________________
E-mail
________________
________________
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4. Expected Classroom Behavior:
 Arrive prepared, on-time, with homework completed and previous lessons reviewed
 Participate in the entire class, including individual and small group/ partner activities
 Respect all of those in the kitchen at all times
 Adhere to the “rules of the kitchen” as described in class
 No cell phone use in class.
5. STUDENT RESPONSIBILITIES--METHODS OF LEARNING:
 Reading and studying the textbook
 Contributing to discussions by asking questions and taking notes in lecture
 Using lab time effectively
 Completing all assigned class work and homework
INSTRUCTIONAL METHODS & EVALUATION:
1. Reading Assignments
2. Demonstrations
3. Constructive Critique
4. Lectures and Videos
5. Workbook Assignments
6. Ongoing Feedback
GRADING STRUCTURE:
Attendance, Participation & Professionalism
Quizzes
Weekly Homework Assignments (Discussion Questions)
Mid-term Written Exam
Final Written Exam
Community Service with typed written paper
A > 90%
B = 80% - 89%
C = 70% - 79%
4
13 @ 5 points
8 @ 10 points
11 @ 10 points
100 points
100 points
1 @ 45 points
Total Points Possible
D = 60% - 69%
65 points
80 points
110 points
100 points
100 points
45 points
500 points
F < 59%
update MTR 01/10
COURSE CALENDAR & CLASS ASSIGNMENT SCHEDULE:
Day & Date
Session
1
Session
2
Session
3
Session
4
Session
5
Session
6
Session
7
Session
8
Session
9
Session
10
Session
11
Session
12
Session
13
Session
14
Read/do for class
Rest service basics
Chapter 1-4
Rest service basics
Chapter 5-8
ServSafe alcohol
Chapters 1-4
Menu review
Course Schedule
Homework due
Lecture
worksheet
Lab
Lab book # 19
worksheet
quiz
service
worksheet
quiz
service
Menu review
worksheet
Mid term
service
Menu review
worksheet
quiz
service
Menu review
worksheet
quiz
service
Menu review
worksheet
quiz
service
Menu review
worksheet
quiz
service
Menu review
worksheet
quiz
service
Menu review
worksheet
quiz
service
Menu review
worksheet
service
Menu review
service
Menu review
Final written
Final practical
The schedule is a projected progression of the class and subject to change
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