Department:    CAHM

 Course #:    143

 Credits:    2

 Variable:     No

 Course Description  

Techniques in customer service, table layout and design, and the preparation of foods for banquets and catering.

 Prerequisite  

Prerequisite: To be taken in conjunction with the Restaurant Production Block (CAHM 180-183).

Contact Hours (based on 11 week quarter)

Lecture: 0

Lab: 44

Other: 0

Systems: 0

Clinical: 0

Intent: Distribution Requirement(s) Status:  

Vocational Preparatory Required for ATA degree, Required for certificate  

Equivalencies At Other Institutions

Learning Outcomes

After completing this course, the student will be able to:

1. Demonstrate the general rules of table settings and service.
2. Demonstrate service methods such as banquets, buffets and catering and a la carte.
3. Describe the functions of dining service personnel.
4. Discuss training procedures for dining room staff.
5. Demonstrate an understanding of guest service and customer relations, including handling of difficult situations and accommodations for the disabled.
6. Explain inter-relationships and work flow between dining room and kitchen operations.
7. Understand and identify tools specific to banquets and catering.

General Education Learning Values & Outcomes

Revised August 2008 and affects outlines for 2008 year 1 and later.

2. Critical Thinking

Definition: The ability to think critically about the nature of knowledge within a discipline and about the ways in which that knowledge is constructed and validated and to be sensitive to the ways these processes often vary among disciplines.

Outcomes: Students will be able to . . .
2.9 Apply and/or create problem-solving strategies to successfully adapt to unpredictable and/or changing environments.

3. Communication

Definition: Understanding and producing effective written, spoken, visual, and non-verbal communication.

Outcomes: Students will be able to . . .
3.3 Demonstrate effective listening skills.

4. Community & Cultural Diversity

Definition: Recognizing the value of human communities and cultures from multiple perspectives through a critical understanding of their similarities and differences.

Outcomes: Students will be able to . . .
4.4 Demonstrate effective communication across differences in human communities and cultures.

6. Individual Awareness & Responsibility

Definition: Understanding, managing, and taking responsibility for one’s learning and behavior in varied and changing environments.

Outcomes: Students will be able to . . .
6.2 Demonstrate standards of professionalism in manner, appearance, and setting appropriate to the context, including the classroom, workplace, and community.
6.3 Apply successful organizational strategies of planning, goal setting, prioritizing, resolving conflict, and managing time to specific goals and/or projects.

7. Aesthetics & Creativity

Definition: Interpreting human experience through engagement with creative processes and aesthetic principles.

Outcomes: Students will be able to . . .
7.2 Demonstrate knowledge of aesthetic principles.

Course Contents

1. Banquets and catering.
2. Event management.
3. Laws and guidelines.
4. Facility management, layout, décor, and traffic flow.