Day 1
Welcome to Essentials of Dining Room! My name is Mr. DeMarchena. I’m looking forward to working with you throughout this course and during your education here at Johnson & Wales University. All of the details of the course will be organized here in ulearn on a day to day basis. To be successful in this course you will need to stay organized and complete both in and out of class work according to the schedule listed on each ulearn page. Each page will present you with tasks that will prepare and insure your learning for the day to come. These tasks will include Reading Assignments, Surveys, Quizzes, On-line work, Prep for class and assorted information like menus, job descriptions and recipes. If you run into anything that needs further clarification, please contact me as soon as possible. The best way to reach me is by mobile phone at (401)837-5522. Feel free to text or call and I will return your call as soon as possible.
Each day you will have items to be printed for use in class or for homework. These items along with some of your assignments will be presented during attendance to establish your Mise En Place grade. Each piece of work has a value for the days score.
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Daily Snapshot Grid
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READING (26)
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ASSIGNMENTS
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SKILLS
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SERVICE
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No Service
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Use the text book, “Service and the Art of Hospitality” (yellow book), for the course readings. In a few instances, reading may also come from your Culinary Fundamentals textbook (blue book). Please use the “Key Considerations” as a way to focus what you gain from the reading. Read the “Key Considerations” before your read the chapter. It can be very helpful to answer the key considerations in you own notebook as a very successful learning technique. At the end of the reading assignment, you will find a list of terms that are important for you to know.
READING
Please complete these readings and assignments before arriving
to class for Day 1
Our first days reading is focused on introducing you to the dining room environment. A restaurant is the sum of many working parts aimed at building a clientele that returns time and again. As we enter the front of the house, our focus sharpens on the guest and on the skills we use to serve those guests.
Chapter 1 Service Defined pp. 1, 4 - 5
content areas - Quality Service, Styles of Eating, Continental and American Styles
Key Considerations:
What is quality service in the restaurant business?
How does each component of the acronym “S-E-R-V-I-C-E “ impact the guest?
Chapter 3 The Restaurant Environment pp. 18 - 31
content areas - Restaurant flow and layout, opening and closing duties, China, glassware, flatware, serviceware, utility equipment
Key Considerations:
How does the dining environment change according to the menu or restaurant style?
What does the flow of a restaurant refer to?
How does numbering the table and the seats impact service?
What are the four styles of table settings?
What are the proper methods of handling and polishing china (pottery), glassware and flatware?
Name 3 examples of opening and closing duties?
Name the primary pieces of china, glassware, flatware and holloware
Chapter 4 The Server pp. 32 - 36
content areas - The brigade, server attributes
Key Considerations:
Who are the many members of the Service team??
What are the three key roles a server plays in the FOH?
What characteristics might you want your staff to demonstrate when providing service?
Chapter 5 Styles and Sequence of Service p. 74 “plated service”
content areas - plated service
Please read just the highlighted section: Plated Service p.74
Key Considerations:
Why is Plated Service such a popular form of guest service?
Chapter 3 Food Safety - Culinary Fundamentals (Blue book)
content areas -
Please read just the highlighted sections: Contamination pp. 19 - 20, Personal Hygiene and Hand washing pp. 27 - 28, Chemical Hazards p. 28
Key Considerations:
How are restauranteurs responsible for the guests safety and well-being?
TERMS FROM TODAY’S READING: Service, table manners, table etiquette, STP, groom the table, auctioning food, side work, tableware, freestanding table, booth, banquette, statler, cover, fixed or focal point, amuse-bouche, service tray, beverage tray, hand tray, pottery, flatware, glassware, serviceware, waiter’s friend, lint-free linen, potage spoon, demi-tasse spoon, bouillon spoon, holloware, service set, sommelier, Maitre D’, captain, host, front waiter, back waiter, busser, suggestive selling, highlighting, assumptive selling, upselling, positive attitude, appearance, timeliness, communication skills, station, section, job knowledge, plated service, intermezzo, chemical hazard, MSDS, labeled, foodborne illness
PRINTING
1 COURSE SYLLABUS 1325 Demar 201112.pdf (130.321 KB)
1 HW-CCCE Map.pdf (301.091 KB)
1 room 211.pdf (1.031 MB)
211 equipment handout.pdf (3.179 MB)
Day 1 2011.pdf (3.027 MB)
SERVICE
Service: Class will have no meal service today
ASSIGNMENTS
Part 1 Please register for the Front Summit Dining Certification by going to www.frontsummit.com . At the log in screen click on "new user” and open an account in your name using my site code “demarchenam9 “. Save your ID and password info for use on day 9.
Part 2 - Go to www.quizlet.com and create a password and ID. Connect with my group “DeMar’s Table 1325”, by searching groups. Just type in 1325 in the search field for the quickest results. The password to connect to group is “ontherocks”.
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