CULN 2216 - Advanced Food and Beverage Service

1. Describe proper procedures for bar controls, cash controls and par levels.
2. Discuss opening and closing procedures of a beverage operation.
3. Demonstrate effective guest service and customer relations, including handling of difficult situations and accommodations for the disabled.
4. Discuss sales techniques for service personnel including menu knowledge and suggestive selling.
5. Demonstrate the general rules of table settings and service.
6. Describe American, English, French and Russian Service.
7. Discuss and perform a variety of service styles, including American, banquet, buffet, and simple tableside service.
8. Describe the functions of dining service personnel.
9. Identify and select appropriate equipment and glassware used for beverage operations.
10. Identify strategies for maintaining effective inter-relationships and work flow between dining room and kitchen operations.
11. Discuss and demonstrate procedures for processing guest checks using current technology.
12. Perform calculations using current technology (i.e. computers, calculators, POS).
13. Demonstrate wine service at a variety of service levels, including techniques for guest relations, wine selection, presentation, opening, and pouring.
14. Prepare and present a variety of non-alcoholic beverages, including coffee, tea, and their derivatives.
15. Identify and describe growing conditions, production processes, and key styles of the major wine producing regions of the world.
16. Describe the impact of culture and society on wine production, distribution, and consumption.
17. Describe the qualities of meats, cheeses, vegetables, starches, and desserts that determine their impact on the palate.
18. Describe the major cooking methods and seasoning techniques and their impact on the palate.
19. Demonstrate and describe the interaction of specific elements of food and wine on the palate.
20. Evaluate and recommend a variety food and wine pairing strategies for single menu items, multicourse meals, and multiple foods.
21. Apply technical wine evaluation and food pairing techniques to other beverages.
22. Design the components of a staff training program required for effective and profitable restaurant wine service.
23. Describe effective techniques for managing a restaurant or hotel wine program, including vendor relations, cellar management, and inventory control.