Hospitality Front of House Service Operations

Upon successful completion of the Hospitality Front of the House Service Operations certificate, the student demonstrates skills, knowledge and training for employment in front of the house positions to include a server in the hospitality industry at restaurants, hotels, country clubs, resorts and catered events. This course of study will provide students technical, practical and conceptual skills including wine knowledge and service standards which may lead to enhanced employment and earning opportunities.

Program Learning Outcomes

Upon successful completion of this program, students will be able to:

1. Demonstrate the ability to operate a Point of Sale system in a retail food service operation.
2. Demonstrate the skills to set a dining room for various styles of service to include, buffets, a la carte and for different day parts.
3. Demonstrate the ability to prepare basic food dishes and an understanding of preparation techniques as well as safe service standards.
4. Demonstrate the ability to describe, upsell and serve, beers and wines of various regions in a professional manner.

I estimate that 18 students will complete this program

CTE (Limited to programs in CTE codes other that ADTs) (C)

The goal of the Hospitality Front of House Service Operations Certificate is to prepare students for the ever-growing Hospitality/Food Service industry job market, specifically for Front of House (FOH) operations. This would include restaurant dining rooms, hotels, country clubs and catered events. Focus will be placed on essential hands-on skills building in customer service, expectations of employers, dining room set up, Point of Sale system operation, food delivery systems such as a la carte, banquets and buffets.  These skills would prepare the student for entry level employment, with potential for upward growth to Waiter/Waitress, Dining Room Supervisor or Manager.

1. Describe the wide and diverse opportunities within the different hospitality industry segments.
   
2. Demonstrate an understanding of jobs related to the food industry.
   
3. Describe specific expectations of employers in the food industry.
   
4. Describe the broad list of jobs related to the food industry. 
   
5. Demonstrate good personal hygiene / health practices.
   
6. Develop cleaning and sanitizing schedules for equipment and facilities.
   
7. Describe the functions of dining service.
   
8. Discuss food delivery systems such as banquets, buffets, and catering.
   
9. Demonstrate an understanding of guest service and customer relations, including handling of difficult situations and accommodations for the disabled.
   
10. Discuss sales techniques for service personnel including menu knowledge and suggestive selling.
    
11. Summarize leadership styles and understand when each is appropriate. 
    
12. Compare and contrast food the use of platters, bowls, and plates in presentation of prepared food products.
    
13. Demonstrate the ability to use fruits, vegetables, and other items for enhancing the appearance of plates and buffets.
    
14. Demonstrate the basics of customer service in a small business.
    
15. Explain the winemaking process for Sparkling, White, Red and Fortified Wine.
    
16. Identify, compare and contrast he different wine regions in the world and the products of each.
    
17. Describe the aromas of major red, white, and sparkling wine varieties, including but not limited to Cabernet Sauvignon, Pinot Noir, Syrah, Zinfandel, Chardonnay, and Sauvignon Blanc.
    
18. Explain the impacts on wine flavor of the major steps in the red, white, sparkling and dessert winemaking processes.
    
19. Demonstrate steps of wine table service.
    
20. Evaluate wines for key characteristics which would lead to successful food pairing.
    

Core Requirements

Complete 26 units

BUS 83B Customer Service Techniques 0.5

CUL ART 1 Introduction to Hospitality Industry 2

CUL ART 3 Sanitation and Safety 2

CUL ART 9 Restaurant Operations 9

CUL ART 25 Food Service Management 2

CUL ART 29 Beverage Management 1.5

CUL ART 31 Introduction to Viticulture, Winemaking, Wines of the World 3

CUL ART 32 Sensory Evaluation of Wine 2

CUL ART 73 Garde Manger 1

CUL ART 91 Wine Service for the Hospitality Professional 1.5

CUL ART 92 Food and Wine Pairing 1.5

 Minimum Units Required: 26