Faculty Syllabus

CHEF 1205 – Sanitation and Safety – (Passing grade of “C” or better)

Textbook / Materials:
● Textbook:
o Remarkable Service, 3rd Edition
o Author: Culinary Institute of America
o Publisher: Wiley
o ISBN: 9781118116876

Course Learning Objectives
This course focuses on the skills and knowledge needed to operate effective front-of-the-house operations in a restaurant setting.
Objectives include understanding of the different types of service, basic beverage management, service, and selling techniques.
front-of-the-house control methods, menus and menu costing, effective managerial communication, management of guest issues,
point-of-sale operations and ordering techniques, maintenance and standards, equipment training, dining room safety, and guest
emergencies

Course Outcomes
Upon completion of this course, students will be able to:
● Gain an understanding of all aspects of table service – (rapport building, service methods, salesmanship)
● Understand how to plan and operate any type of special event
● Understand how to market your operation effectively to the customer using various means
● Create theft control policies

● Complete opening checklists
● Perform table visits
● Maintain service times
● Menu and food knowledge, cook times, ordering methods
● Perform guest readiness checks
● Complete unit inspection forms
o Complete closing checklists, cleaning and maintenance checklists
o Report needed building or equipment repairs
o Constant innovation and improvement. Attention to detail.
● Communicate with guests via telephone
o Take reservations
o Maintain reservation lists, wait lists and seating charts
● Maintain lobby and/or waiting area, seat guests, and perform table visits
o The Art of Table Maintenance
● Resolve guest complaints
o Resolve stressful situations (eg: Unruly guests, high volume periods, etc.)
o Handling special needs