Division: Business, Hospitality and Tourism
Department: Hospitality and Tourism
Subject Code: HRIM
Course #: 125
Course Title: Dining Room Management
HARRISBURG AREA COMMUNITY COLLEGE
FORM 335
Course Form 335 must be updated at least every five years per AP 765 to include, at
a minimum, the following elements. [§335.2]
1.
Digital Description:
Credit hours:
Lecture hours:
Lab hours:
3.0
3.0
0.0
BL: [ ]⅓ [ ]½ [ ]⅔ [ ] Other (Indicate fraction or percent)
2.
3.
Catalog Description:
An introduction to basic dining-room operations, including dining-room
management, supervision, equipment, personnel responsibilities, customer
relations, table set-ups and napkin folding. Methods of American, French and
Russian service are addressed. Types of food service operations, leadership,
menu development, facility design, sanitation, safety and legal issues. Labor and
revenue control are covered.
Minimum Grade Required
Prerequisites: None
Corequisites:
None
Other:
4.
Learning Outcomes
[These outcomes are necessary to enable students to attain the essential
knowledge and skills embodied in the program’s educational objectives.]
Upon successful completion of the course the student will be able to:
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Use terms used in the service of food and beverages, the management of
food and beverage operations and in the marketing of food and beverages
in a variety of food service operations
List the management steps and methods most often used in commercial
food and beverage operation
Identify at least four types of menus used in food and beverage operations
(a la carte, table d’hote, prix fix, cycle, etc.)
List the functions of at least four “front-of-the-house” staff positions
(host/hostess, server, bus person, dining room captain, etc.)
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Division: Business, Hospitality and Tourism
Department: Hospitality and Tourism
Subject Code: HRIM
Course #: 125
Course Title: Dining Room Management
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5.
Set a guest place setting for at least three meal patterns with the flatware,
glassware, dishware and napery required for each place setting
List the functions of at least two beverage service positions (bartender,
server, bar-back, etc.)
Identify a variety of cocktails, mixed drinks, spirits, liqueurs, etc.
Identify the specific requirements necessary for the purchase, storage,
issuing and controlling of supplies and equipment for a food service
operation
List the primary issues which are used in the design of a food service
facility, its décor and its maintenance
Apply the safety and sanitation rules and regulations required to be used in
any food and beverage service operation
List the procedures which should be followed in a case of a security and
safety situation (robbery, fire, bomb threat, etc.)
Apply the rules regarding health and legal issues (HIV, AIDS, and
harassment) as they would be used in any food and beverage operation
List and define a variety of methods which may be used to control labor
and revenue costs in a food and beverage operation
Describe at least three specific types of commercial food and beverage
operations (casual and theme restaurants, banquet operations, catering
operations, room service, etc.)
Describe at least three specific types of non-commercial food service
operations (on-site food service operations, business and industry
operations, college and school operations, health care operations, etc.)
Planned Sequence of Learning Activities
[These must be designed to help students achieve the learning outcomes.]
Week 1
The study of service management and leadership in the food
service industry
Week 2
The study of the general vocabulary used in the management of a
food service operation
Week 3
The study of menu development, concepts, considerations, design
elements, promotions and trends
Week 4
The study of dining service, its style and procedures
Week 5
The study of beverage service styles and procedures
Week 6
The study of food service supplies and equipment, its purchase,
receiving, storing, issuing and controlling
Week 7
The study of facility design, décor and cleaning
2
Division: Business, Hospitality and Tourism
Department: Hospitality and Tourism
Subject Code: HRIM
Course #: 125
Course Title: Dining Room Management
6.
Week 8
The study of sanitation, safety, security, health and legal issues as
they pertain to the food service industry
Week 9
The study of sanitation, safety, security, health and legal issues as
they pertain to the food service industry
Week 10
The study of sanitation, safety, security, health and legal issues as
they pertain to the food service industry
Week 11
The study of labor and revenue control in the food service industry
Week 12
The study of labor and revenue control in the food service industry
Week 13
The study of specific style of commercial food service operations;
casual and theme restaurants, banquet operations, catering
operations, room service, etc.
Week 14
The study of specific style of commercial food service operations;
casual and theme restaurants, banquet operations, catering
operations, room service, etc.
Week 15
The study of specific styles of non-commercial food service
operations: on-site operations; business and industry operations;
college and school operations; health care operations; etc.
Week 16
Final Exam on all topics covered
Assessment of Student Learning
[Methods of assessment should be appropriate for Learning Outcomes listed
above.]
Assessment of student learning outcomes for the course, as required by AP 765, is
part of regular curriculum maintenance and/or improvement. The specific plan
has been determined by the pertinent faculty involved and is kept on file in the
division office.
7.
List of Texts, References, Selected Library Resources or other Learning
Materials (code each item based on instructional use): C-Lecture/Laboratory,
A-Lecture, B-Laboratory, LC-Lecture/Clinical, CLN-Clinical, I-Online,
BL-Blended, D-Independent Study, P-Private Lessons, E-Internship,
F-Cooperative Work-Study, FE-Field Experience. [These resources must be easily
accessible to students.]
Managing Service in Food and Beverage Operation, Cichy & Hickey, 4th
edition, Educational Institute AHLA, ISBN: 978-0-86612-358-7
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Division: Business, Hospitality and Tourism
Department: Hospitality and Tourism
Subject Code: HRIM
Course #: 125
Course Title: Dining Room Management
8.
Prepared by Faculty Member: Jim Switzenberg
Date: 4/19/10
9.
Approved by Department Chairperson: Getachew Kassahan
Date: 4/19/10
10.
Approved by Academic Division Dean: Cheryl L. Batdorf
Date: 5/3/10
This course meets all reimbursement requirements of Chapter 335,
subchapters A / B.
This course was developed, approved, and offered in accordance with the
policies, standards, guidelines, and practices established by the College. It is
consistent with the college mission.
If the course described here is a transfer course, it is comparable to similar
courses generally accepted for transfer to accredited four-year colleges and
universities.
11.
Director, Curriculum Compliance: Catherine A. Lencioni
Date: 5/5/10
12.
Provost & VP, Academic Affairs: Ronald R. Young
Date: 5/6/10
13.
Original Date of course approval by the college: 200320
14.
Date(s) of subsequent reviews [Indicate change: Learning Outcomes; textbook(s)]:
200620
200640
200720
200830
201030 - Textbook
12/1/04
Review and updated: 10/26/07; 1/11/08; 1/16/09; 7/14/09
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