Measurable Student Learning Outcomes
1. (Knowledge Level) Describe the general rules of table settings and food and beverage service; describe American, English, French and Russian service, and service methods such as banquets, buffets, catering and a la carte service. (CSLO 1, 2, 4)
2. (Knowledge Level) Describe the functions of and training procedures for dining service personnel. (CSLO 2, 3)
3. (Application Level) Apply guest service and customer relations skills to handling difficult situations and accommodating people with disabilities. (CSLO 2, 3)
4. (Knowledge Level) Describe sales techniques for service personnel, including menu knowledge, suggestive selling and procedures for processing guest checks using current technology. (CSLO 2, 3)
5. (Comprehension Level) Explain inter-relationships and work flow between dining room and kitchen operations. (CSLO 2, 3)
6. (Application Level) Plan a variety of menus such as, a la carte, cycle, ethnic, holiday, banquet, reception and buffet. (CSLO 2, 3, 4)
7. (Evaluation Level) Determine and evaluate menu prices using proper cost controls and appropriate technology. (CSLO 2, 4)
8. (Application Level) Identify and apply basic menu planning principles, such as menu layout and design. (CSLO 2)
9. (Synthesis Level) Create menu item descriptions following established truth-in-menu guidelines. (CSLO 2, 3)
10. (Evaluation Level) Critique a restaurant facility and service and write a restaurant review. (CSLO 3, 4)