Learner Expectations

1. Reading: Chapter content

 Read widely, attentively and on grade level for a variety of purposes, including academic, vocational, and leisure.

2. Writing: Chapter questions and summarizing research

Write for a variety of purposes and audiences, creating suitable ways to communicate ideas.

7. Independence: Connecting application to career decisions

Understand postsecondary opportunities and/or careers that match to personal strengths.

1. Demonstrate the general rules of table settings and service.

2. Describe the rules and responsibilities of personnel al dining service.

3. Describe the various types of service delivery, such as quick service, cafeteria, buffet and table service.

4. Discuss various procedures for processing guest checks.

5. Discuss sales techniques for service personnel including menu knowledge and suggestive selling.

6. Explain inter-relationships and work flow between dining room and kitchen operations.

7. Develop an awareness of special customer needs including dietary needs and food allergies.

8. Demonstrate an understanding of guest service and customer relations, including handling of difficult situations and accommodations for the disabled.

Reading: 

(R-10-7.2) - Using information from the text to answer questions, to state the main/central ideas, to provide supporting details, to explain visual components supporting the text, or to interpret maps, charts, timelines, tables, or diagrams. (State)

Chapter 3 - Customer Service p.66

Chapter 4 - The Dining Experience p.90

Writing: 

(W-10-2.1) - Selecting and summarizing key ideas to set context, appropriate to audience (State)       

Chapter 3 - Check Your Knowledge p.88 questions 1-9

Chapter 4 - Check Your Knowledge p.108 questions 1-8

Math:

M(N&O)–10–4 Accurately solves problems that involve but are not limited to proportional relationships, percents, ratios, and rates. (The problems might be drawn from contexts outside of and within mathematics including those that cut across content strands or disciplines.)

Theory

PowerPoint: Dining Service

Study Guide: Study Guide

Assessment:  Written Exam

Research Based Task: Customer Service Task

Support