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Instructional Activities:
  • Vocabulary 3-Restaurant Operations
  • Myculinarylab Assignments:  See below
  • Chapter 36 Buffet Presentation
  • Dynamic Study Module: Buffet Presentation
  • Chapter 36 Quiz
  • Chapter 36 Test
  • Review Chapter 4 Tools and Equipment
  • Review Chapter 5 Knife Skills  
  • Read both Chapters if needed and complete Modules if needed but the Quiz and Test are Required 
  • Students will be introduced to the Rotation List of Industry Positions and will discuss specific stations, review binder material to answer specific questions
  • Students will be reviewing, prepping and preparing the OAC menu using recipes and rubrics. 
  • Students will reviewing the Fall menu for the restaurant using recipes and rubrics.​
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Unit Information:
  • PA Task 2200  PERFORM “FRONT- OF- THE- HOUSE” OPERATIONS

  • PA Task 2201 Identify and describe various types of service used in restaurants.

  • PA Task 2203 Describe duties of a host/hostess.

  • PA Task 2204 Describe duties of a beverage person.

  • PA Task 2205 Describe duties as a cashier to include register operations, record keeping and reconcile cash accounts.

  • PA Task 2206 Describe duties of a salad bar attendant.

  • PA Task 2207 Describe duties of a bus person and food runner.

  • PA Task 2208 Describe sidework duties.

Goals & Objectives:​
  • Students will learn and to perform Front of the house operations in the student restaurant.
  • Students will be able to identify and describe various types of service used in restaurants
  • Students will describe duties of a host/hostess, beverage person and wait staff.
  • Students will describe duties as a cashier to include register operations, record keeping and reconcile cash accounts.
  • Students will describe duties of a salad bar attendant, bus person and food runner.

  • Students will describe side work duties of a waiter and waitress.

  • Students will learn how to take a reservation and call back customers to confirm a reservation.

  • Students will read and learn the specific stations for rotation list in Culinary Arts      level 2-3 class.

  • Students will wear uniforms in the Culinary Arts Level 2-3 class; see syllabus for more information.  
  • All students will follow rubrics and will be graded through Skill grades, Knowledge Grades and Work Ethic Grades.
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Assessment:

Students will be assessed on a daily basis in three ways; Knowledge grade (30%), Skill grade (40%) and Work Ethic grade (30%).  

Copies of assessments will be reviewed with all students and explained fully.

Hard copies will be given to keep in your culinary binders.

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Week Six (Marking Period-1)

Restaurant Operations

Restaurant Operations 

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