Metropolitan Community College

Class Syllabus – Winter 2015

CLASS IDENTIFICATION

TITLE:Table Service

PREFIX/SECTION: CHRM 25505A5B

CREDIT HOURS:3.0 credits

CLASS BEGINS/ENDS:M/W class 12/7/15 – 2/22/16

T/TH class 12/3/15 – 2/18/15

MEETING TIMES:5:00 – 10:00pm

Location: FOC, Building 22, Bistro Dining Room

NO CLASS DAYS:Winter break begins Thursday, 12/24/15

Classes resume Monday, 1/4/16

Monday, January 18, 2016 Martin Luther King Day

CENUS DATE:December 16, 2015

WITHDRAWAL DATE:M/W class 2/8/16, T/Th class 2/4/16

CONTACT INFORMATION

INSTRUCTORS NAMES/TELEPHONE & EMAIL:

M/W: Alex Adkins, (c) 402-707-4141,

Jaime Ishii, (c) 402-305-5494,

T/TH:Maria Kokkalas, (c)402-850-4888

Michael Kosalka, (c)402-213-2787

OFFICE LOCATION:FOC 22 RM 111

FACSIMILE:402-457-2799

OFFICE HOURS:By Appointment

ACADEMIC AREA:Culinary, Hospitality & Horticulture, Chuck Chevalier

DEAN’S TELEPHONE:402-457-2368

COURSE INFORMATION

THE COURSE
The students reinforces and expands knowledge of the dining room to include: styles of service, customer service principles, order of service, wine and food affinities, and merchandising the menu in a guest-centered environment. Upon successful completion of this course students may be awarded the National Restaurant Association ServSafe Alcohol Certificate.

COURSE OBJECTIVES

  1. Demonstrate the general rules of table setting and service.
  2. Advance their knowledge of alcoholic and non-alcoholic beverages, their service, and relationship to food.
  3. Familiarize themselves with a la carte restaurant operations.
  4. Develop the professional demeanor and rapport necessary for success in the Front of the House.

TOPICAL UNIT OUTLINE/UNIT OBJECTIVES

Upon completion of this course, the students will be able to:

UNIT I: TABLE SETTING and SERVICE

Demonstrate the general rules of table setting and service.

  1. Become familiar with the distinct differences between and the histories of the traditional styles of table service, including French, Russian, English, and American.
  2. Be exposed to and perform a standard order of service for an a la carte restaurant.
  3. Discuss service methods such as banquets, buffets and catering and a la carte.
  4. Demonstrate an understanding of guest service and customer relations through: handling requests for special dietary concerns, resolving difficult situations, and accommodations for the disabled.

UNIT II: ALCOHOL

Advance their knowledge of alcoholic and non-alcoholic beverages, their service, and relationship to food.

  1. Explain laws and procedures related to responsible, traditional, and contemporary alcohol service.
  2. Describe and adhere to established policies and procedures concerning alcohol sales and service.
  3. Develop an appreciation of wine, beer, and spirits.
  4. Produce and serve a variety of alcoholic and non-alcoholic beverages.
  5. Evaluate the relationship of wine to food.

UNIT III: RESTAURANT OPERATIONS

Familiarize themselves with a la carte restaurant operations.

  1. Understand guest-centered menu development, customer relations, restaurant marketing, service techniques, and dining room floor management.
  2. Describe the functions of dining service personnel.
  3. Discuss training procedures for dining room staff.
  4. Discuss procedures for processing guest checks using current technology.
  5. Explain inter-relationships and work flow between dining room and kitchen operations.
  6. Evaluate the current trends and standards of service in the restaurant industry.

UNIT IV: PROFESSIONALISM

Develop the professional demeanor and rapport necessary for success in the Front of the House.

  1. Improve decision-making ability, human relations skills, productivity, and timing as needed to serve guests in the most professional way.
  2. Demonstrate the ability to adhere to uniform and hygiene standards.

REQUIRED & SUPPLEMENTAL MATERIALS

TEXT: Handouts provided by the instructor.

UNIFORM: Black dress pants or skirt, white dress shirt that can support a tie, tasteful neck tie, black cleanable shoes-no tennis shoes, proper foundation garments, appropriate and subtle make-up and jewelry (wedding ring and 1 stud earring per earlobe).

TOOLS: Three (3) retractable pens without logos, waiter’s style wine key. Three ring binder for handouts and notes.

Tips:Tips received in the Bistro are to be collected and used for student activities.

INSTRUCTOR RESPONSIBILITIES

METHODS OF INSTRUCTION:

  1. demonstration
  2. presentation
  3. observation and critique
  4. participation in execution

ASSESSMENT OF STUDENT WORK

METHODS OF ASSESSING STUDENT PROGRESS:

Written and practical examinations that evaluate knowledge and ability will be administered to ascertain that the successful students have retained the information in such a way that they can recall and apply the lessons under the pressure associated with the dining room of a fine dining establishment.

SELECTED TESTING/ASSESSMENT METHODS:

Quizzes test mastery of the learning assignment. The final examination may include quiz questions and is comprehensive. Lab grades are based on attendance, participation and completion of exercises. The Final Practical measures how well you can apply what you have learned.

MAKE-UP PROCEDURES:

Students are responsible for notifying the instructor and their classmates well in advance of any planned absence.

*LATE ASSIGNMENTS: not accepted.

*ALL assignments must be completed in order to receive a passing grade for the class.

MAINTENANCE OF STUDENT RECORDS:

Graded work will be returned at the next class meeting after it is turned in. Gradebook will be kept for 1 year. Final Grades can be accessed via “MyWay”

INSTRUCTOR’S EXPECTATIONS OF STUDENTS

ATTENDANCE/PARTICIPATION POLICY:

The Sage Student Bistro restaurant is the lab/classroom for the students in the Table Service class. Attendance is mandatory for the students to provide consistent and quality customer service, a key component of the class. Students are asked to let the instructor know as soon as possible of any absence or tardy; more than two absences will result in failure of the class.

Attendance/Participation Reporting: To confirm each student’s eligibility to remain registered for the class, the instructor will officially report attendance/participation on or before the Census Date of September 21, 2015.

Students in these sections of CHRM 2550 must attend a class meeting by September 21, 2015.

ASSESSMENT OF STUDENT LEARNING PROGRAM:

Metropolitan Community College is committed to continuous improvement of teaching and learning. You may be asked to help us to accomplish this objective. For example, you may be asked to respond to surveys or questionnaires. In other cases, tests or assignments you are required to do for this course may be shared with faculty and used for assessment purposes.

USE OF STUDENT WORK:

By enrolling in classes offered by Metropolitan Community College, the student gives the College license to mark on, modify, and retain the work as may be required by the process of instruction, as described in the course syllabus. The institution shall not have the right to use the work in any other manner without the written consent of the student(s).

COMMUNICATION EXPECTATIONS:

When you communicate with others in this course, you must follow the Student Conduct Code ( which calls for responsible and cooperative behavior. Please think critically, ask questions, and challenge ideas, but also show respect for the opinions of others, respond to them politely, and maintain the confidentiality of thoughts expressed in the class. You may also wish to review information at

RECORDING IN THE CLASSROOM:

Students may not video or audio record class sessions without the instructor’s knowledge and permission. If recording of class sessions is authorized as a reasonable accommodation under Americans with Disabilities Act (ADA), the instructor must have the appropriate documentation from College Disability Support Services. Permitted recordings are to be used only for the individual student’s educational review of the class session and may not be reproduced, posted, sold or distributed to others. Students who violate this policy are subject to disciplinary procedures as outlined in the Student Conduct Code.

ACADEMIC HONESTY STATEMENT:

Students are reminded that materials they use as sources for classwork may be subject to copyright protection. Additional information about copyright is provided on the library website at or by your instructor. In response to incidents of student dishonesty (cheating, plagiarism, illegal peer-to-peer file sharing, etc.), the College imposes specific actions that may include receiving a failing grade on a test, failure in the course, suspension from the College, or dismissal from the College. Disciplinary procedures are available in the Advising/Counseling Centers or at

STUDENT WITHDRAWAL:

If you cannot participate in and complete this course, you are encouraged to contact your instructor and consult an MCC advisor, counselor, or the Financial Aid Office to evaluate the consequences of dropping the class. You can officially withdraw through My Services on the MCC My Way portal at or by calling Central Registration at 402-457-5231 or 1-800-228-9553. The last date to withdraw is noted in the CLASS IDENTIFICATION section of this syllabus.

LEARNING SUPPORT:

MCC's Academic Resource Centers, Math Centers, and Writing Centers offer friendly, supportive learning environments that can help students achieve educational success. Staff members in these centers provide free drop-in assistance with basic computing, reading, math, and writing skills. Self-paced, computer-assisted instructional support in reading, vocabulary, typing, English as a Second Language, and online course orientation is also available.

Detailed information about the Academic Resource, Math, and Writing Centers is in the Student Handbook, College Catalog, and online at

ACCOMMODATIONS FOR STUDENTS WITH DISABILITIES:

Metropolitan Community College will provide reasonable accommodations for persons with documented qualifying disabilities. It is the student’s responsibility to request accommodations from Disability Support Services (DSS) located in each Student Services Office. After students have arranged for accommodations with DSS, the student and instructor should privately discuss these accommodations. For further information, please contact DSS or visit

NONDISCRIMINATION AND EQUAL OPPORTUNITY STATEMENT:

Metropolitan Community College does not discriminate on the basis of race, color, national origin, religion, sex, marital status, age, disability or sexual orientation in admission or access to its programs and activities or in its treatment or hiring of employees.

TECHNOLOGY SUPPORT:

For assistance with student email, passwords, and most other MCC technology, contact the Help Desk at
402-457-2900 or .

TECHNOLOGY RESOURCES:

By using the information technology systems at MCC (including the computer systems and phones), you acknowledge and consent to the conditions of use as set forth in the Metropolitan Community College Procedures Memorandum on Acceptable Use of Information Technology and Resources. It is your responsibility as a student to be familiar with these procedures. The full text of the Procedures Memorandum may be found at the following website:

STUDENT EXPECTATIONs and RESPONSIBILITIES

Any student who misses a class has assumed the responsibility to gather the information covered in class and the assignment for the following class. Find two people in the class that you can phone or e-mail for this information:

Classmate ______

Phone______

E-mail______

EXPECTED CLASSROOM BEHAVIOR:

Arrive on-time and prepared, in clean and pressed uniform, with homework completed and previous lessons mastered.

Participate in whole class, individual and small group/ partner activities

Refrain from using portable electronic devices, unless a part of classroom learning.

Respect all classmates

Adhere to “the rules” as described in class

METHODS OF LEARNING:

Reading and studying all materials, Engaging during pre-shift meetings and end of night debriefs

Using lab time effectively, Contributing to discussions

GRADING POLICY:

Assignments and Final Course Grade*
Attendance
10 points are awarded for each day attendance; deductions will be made if tardy. / 20 days x 5 pts / 100 points
Participation and professionalism
Points awarded for professional appearance, team work, completion of side work and customer service. / 20 days x 10 pts / 200 points
Lab Quizzes
Menu, Wine Script,
Floor Map, Order of Service / 4 ea x 25 points / 100 points
Alcohol Service Training - Exam / 100 points
Written Final Exam / 25 points
Mid-Term Practical Exam
Final Service Practical Examination* / 25 points
25 points
Restaurant Field Project (written & presentation) / 25 points
Total Points Possible / 600 points
A = 93%-100% / B = 85%-92% / C = 75%-84% / D = 65%-74% / F less than 65%
*Overall letter grade for the course will not exceed the letter grade earned on these assessments. For Example, if you earn 80/100 points on the final, you will receive a grade no higher than “B” for the course.

Assignments

Menu Quiz

The Bistro static menu will be reviewed with all students the first day of class. Memorization of the menu items, description, ingredients and methods of preparation will be required to communicate the menu to our guests. A quiz will be given the first week of class to assure professionalism and confidence of this information.

Points: 25
Due: ______

Floor Map Quiz

Understanding the layout of the dining room, table location and guest seating is essential in communicating information, through the POS, to the BOH. This information is also essential in creating guest checks accurately and information to the wine steward for proper alcohol accounting and service.

Points: 25
Due: ______

Wine Pairing Script/Quiz

Each student will be assigned a menu item and write a script using the EXACT VERBIAGE they would use to describe the wine recommendation they would make for menu item as assigned to guests.

Points: 25
Due: ______

Order of Service Quiz

High Quality Customer Service is dependent upon communication and training of the Steps of Service and Sequence of Service. This information will be provided the first couple of days of class and competence in understanding and application of this information will be an essential part of the guest experience.

Points: 25
Due: ______

Alcohol ServSafe

Providing alcohol to the guests of the Bistro is important from a guest experience and legal requirements in the service of alcohol. Each student will receive training in the NRAEF ServSafe Alcohol. At the completion of the training, a certification exam will be given.

Points: 100
Due: ______

Restaurant Field Project

Experience and evaluate a dining establishment with high quality customer service. The restaurant is not limited to fine-dining restaurant but should be full service. Each instructor (Fine Dining, Table Service, Bakery and Student Manager) and 6-7 students (combination of students from each class) will choose a restaurant and date for their Restaurant Review. The assessment will address issues of service, food and beverage products, and ambiance (a sample evaluation sheet will be provided). Each student should submit their Field Project Evaluation and do a verbal report out at either pre or post service meetings the week after their visit.

Points: 25

Due: ______

Bistro Dining Experience Restaurants and Dates: TBD the first week of class

Notes

AGE VERIFICATION – IDENTIFICATION CHECKLIST

ALL CUSTOMERS HAVE TO PROVE TO YOUR SATISFACTION THAT THEY ARE OF LEGAL AGE; YOU DO NOT HAVE TO PROVE THEY ARE NOT OLD ENOUGH.

The first rule of checking any type of identification is to get it in your hand—and take your time to actually verify the age. You cannot properly check ID in a wallet. The second rule of checking ID is to make use of a good light source. And, third, don’t assume a minor will not show identification if it states he or she is under age.

Always check the expiration date. An expired driver’s license or identification card is not acceptable ID for purchasing alcohol. Do not subtract to determine if the purchaser is of legal age, add 21 to the year they were born. It is much simpler to do that kind of math in your head. For tobacco purchases add 20 to the date of birth then subtract 2.

The five types of identification that are lawfully acceptable in the State of Nebraska for the purchase of alcohol are: 1) a valid not expired drivers or operators license from any state, 2) a valid not expired new style Nebraska identification card, 3) a military identification card, 4) a passport or 5) an Alien Registration Card. Non-Nebraska State ID cards are not acceptable.

Other forms of ID may be used as supplemental identification, i.e., birth certificate, credit card, check cashing card, employment ID, etc., but may not be the primary form of ID. People with fake IDs rarely carry a backup ID. You may also choose not to accept a particular type of ID; but, when asked for ID the customer must present one of the five listed—nothing else may be accepted.

When checking ID, pay close attention to the photo and date of birth. They are the most likely areas that may be altered, and should match the appearance of the purchaser. A genuine ID card is flexible—by flexing ID back and forth any glued on photos or false laminate can be easily detected.

The following items are other things to look for when checking ID.

1. In 2008 a purchaser’s birthday must be at least today's date in 1987 to legally purchase alcohol, and today's date in 1990 to legally purchase tobacco products.

2. There should be information on the back of a valid driver’s license. The new Nebraska ID has a bar code on the back of the license. Refer to an identification book if one is available, or your own Nebraska operator’s license. The information should not be photo copied. There should not be indications of punched holes or raised numbers.

3. The corners inside the lamination should be smoothly rounded, the edges even. There should be no glue lines or bumpy surfaces under the lamination. There should not be any pin holes where bleach may have been inserted to white out areas. The lamination should not be raised or bubbled up.

4. The photograph will be a part of the identification and not raised. The photo should match the person presenting the ID. You would be surprised how many clerks do not look at the photo.

5. All numbers and letters should match the type style, type size, and darkness of print. The data entries should not be darker than the background and should be of the same clarity or quality.

6. Check for a laminated top layer over altered information. The ID may feel thicker than normal, or it may peel off and bend oddly. Check for creases over critical areas such as the date of birth.

7. The ID should not appear fuzzy or out of focus, particularly the State Seal. All parts of the State Seal should be present. Any hologram or other form of license protection inside the laminate should be complete, clear and legible.