CULI 2560 - Restaurant Service II

4.5 Credits

Students reinforce and expand knowledge of high-quality service in the fine dining sector of the food and beverage industry. Topics include elevated customer service principles, order of service, beverage and food pairings, and suggestive selling in a guest-centered environment.

Prerequisites: (1) CULI 1430 must be completed prior to this course.

Lecture Hours: 1.0
Lab Hours: 10.5
Internship Hours: 0.0
Clinical or Practicum Hours: 0.0

Course Objectives

Implement knowledge on beverages and food in a guest-centered environment.
Execute steps of service and high-quality customer service at a formal dining service level.
Execute sustainably focused practices to reduce waste in a guest-centered lab.
Describe the theories surrounding wine and beverage pairings with food.
Demonstrate teamwork between connected guest-centered courses to create a productive and efficient work environment.
Perform professional beverage service for alcoholic and nonalcoholic beverages.
Explain the importance of detail-oriented service in the formal dining industry.

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