vcc.ca
CULI 2503: Restaurant Customer Service
Effective date
May 2025
Department
Culinary Arts (Blended)
School
Hospitality, Food Studies and Applied Business
Description
In this course students are introduced to the operation of a restaurant dining room and bar service outlet, including ordering, clearing plates, processing cash payments, and promoting the restaurant. Students develop time management, communication, teamwork, and customer service skills by serving food produced by other courses in the Culinary Arts Program to the general public.
Credits
2.0
Year of study
2nd Year Post-secondary
Prerequisites
CULI 1528 or department approval.
Corequisites
CULI 2500.
Course Learning Outcomes
Upon successful completion of this course, students will be able to:
- Apply effective time management, communication, and teamwork skills needed to work in a dining room-restaurant front of house
- Describe and apply the fundamental principles, skills and techniques for wine, bar, and front of house restaurant service
- Assess cocktails, beverages and service for consistency and quality standards
- Apply industry standards and procedures essential for food and beverage safety and sanitation in a dining room setting
Prior Learning Assessment & Recognition (PLAR)
None
Hours
Lecture, Online, Seminar, Tutorial: 12
Clinical, Lab, Rehearsal, Shop, Kitchen, Simulation, Studio: 38
Total Hours: 50
Clinical, Lab, Rehearsal, Shop, Kitchen, Simulation, Studio: 38
Total Hours: 50
Instructional Strategies
lectures, demonstration, hands-on practice, group work, projects and independent study
Grading System
Percentages-STBC
Passing grade
70%
Evaluation Plan
|
Type |
Percentage |
Assessment activity |
|
Lab Work |
30 |
A variety of practical in-class activities |
|
Assignments |
30 |
A variety (4-6) of assignments over the course of four weeks |
|
Participation |
20 |
Completion of daily tasks and duties as per the checklist and rubric |
|
Final Exam |
20 |
Multiple-choice theory exam |
|
Other |
S/U |
Safety and Sanitation components as per the rubric |
|
Attendance |
S/U |
See Student Handbook for detailed attendance requirements |
|
|
Students must receive a satisfactory grade on the attendance and safety/sanitation components to receive a passing grade in this course. |
|
Course topics
- 1. Orientation to Course Information, Review House Guidelines 2. Professional Practice and Skills 3. Health Safety and Sanitation Principles for A Dining Room 4. Commercial Equipment for the Dining Room 5. Introduction to Front of House Service Procedures 6. Introduction to Front of House Management
Notes:
- Course contents and descriptions, offerings and schedules are subject to change without notice.
- Students are required to follow all College policies including ones that govern their educational experience at VCC. Policies are available on the VCC website at:
https://www.vcc.ca/about/governance--policies/policies/. - To find out if there are existing transfer agreements for this course, visit the BC Transfer Guide at https://www.bctransferguide.ca.