Course Materials

Week #1: Introduction to Restaurant Service 

1. Anderson, W. & Westcott, M. (Eds.). (2020). Introduction to Tourism and Hospitality in B.C. – 2nd Edition. Victoria, B.C.: BC campus. Retrieved from https://opentextbc.ca/introtourism2e/ Chapters 4 & 6
2. French service
3. Russian service
4. Napkin folds video
5. How to use spoon and fork to serve food

Week# 2 Sanitation

1. Park, Haeik and Almanza, Barbara (2015) “Consumers’ Reactions to Sanitation in Casual Dining, Quick-Service, and Fine Dining Restaurants,” Hospitality Review: Vol. 31: Iss. 4, Article 10. Available at: http://digitalcommons.fiu.edu/hospitalityreview/vol31/iss4/10
2. New York Health Department Restaurant Rating Map

Week #3 Impact of Restaurant Critic/Dinner Table Setup/Coffee Service

1. Heiman, Rob L. (1997) “The Impact of the Restaurant Critic,” Hospitality Review: Vol. 15 : Iss. 2 , Article 10. Available at: https://digitalcommons.fiu.edu/hospitalityreview/vol15/iss2/10
2. How to carry a tray
3. Correct way to lay a dinner table
4. Ristretto/Coffee Cart

Week# 4 Wine Service

1. Wine training for servers
2. How to approve a bottle of wine
3. How to taste wine

Week# 5 Customer Service

1. DiPietro, Robin B. and Gregory, Susan (2013) “A Comparative Study of Customer Perceptions Regarding Green Restaurant Practices: Fast Food vs. Upscale Casual,” Hospitality Review: Vol. 30 : Iss. 1 , Article 1. Available at: https://digitalcommons.fiu.edu/hospitalityreview/vol30/iss1/1
2. A Restaurant with no leftovers

Week# 6 Table Management

1. Cleaning the dinner table
2. Restaurant of the future? Service with an impersonal touch

Week #7 Banquet Service

1. In Picking the Right Caterer, the Food Is Just the Start
2. Banquets Service
3. Banquet booking

Week# 8 Dining Etiquette

1. Dining etiquette
2. Front of the house etiquette

Week #9 Serving Courses

1. First course service
2. Second course service
3. Third course service
4. How to service and decrumb a table

Week #10 Sequence of Service

1. Plate handling
2. Table setup and sequence of service
3. The Jean-Georges Recipe for Restaurants

Week#11 Reservations and Host/Hostess Training

1. Vocational training: Catering Service
2. At the restaurant: Taking a reservation on the phone-Reading and Listening Practice .https://www.oercommons.org/courseware/lesson/67263
3. Hostess/host training
4. Opentable reservation system training

Week#13 Restaurant Server Training

1. Restaurant server training
2. How to setup a table

Week #14 Point of Sale Training

1. Micros training

Week #15 Employee Retention

1. Employee Retention
2. Restaurant Dining is back, if you can find a table

Library sources for service analysis project

1. Find resources at research guide.