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Course Information
Family & Consumer Sciences
Dining Room Management
This course helps students learn and apply the service skills and techniques essential to the front of the house operations. Students will learn the importance of internal/external communication skills that include: handling special situations and customer needs as well as menu design.
Carla Campbell
- Demonstrate and apply customer service skills and techniques
- Interpret verbal and nonverbal behaviors to enhance communications with co-workers and customers/guests
- Demonstrate menu design skills for various types of food service establishments
- Apply marketing techniques using menu design and marketing trends
Select skills from:
- FACS I: Core - CTTC
- FACS II: Core - CTTC
- Hospitality: Manager - CTTC
- Hospitality: Server - CTTC
- Hospitality ProStart Certification
- Culinary Arts Access - ACF/NOCTI
- ServSafe and Sanitation
- ServSafe Employee Safety and Sanitation Employee - National Restaurant Association
- Various assessments available through American Hotel & Lodging Association
Aligns with National Restaurant Association(ProStart)

Aligns with American Culinary Foundation (Culinary Concepts)
- Culinary Arts Series -MAVCC
- Career Orientation (2nd Edition) - CIMC
- Life Skills: Communication Skill - CIMC
- Life Skills: CareerSuccess Skill - CIMC
Career Majors That Sequence This Course
Career Cluster Pathway Career Major
Hospitality & Tourism Restaurant Food & Beverage Services Culinary Arts Assistant
Hospitality & Tourism Restaurant Food & Beverage Services Culinary Arts Management Assistant
Hospitality & Tourism Restaurant Food & Beverage Services Food Service Attendant
Hospitality & Tourism Restaurant Food & Beverage Services Restaurant Food & Beverage Services Management Assistant