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Course Information
Family & Consumer Sciences
Working in a Restaurant
This course will describe restaurant personnel, service and tools. Students will learn how to serve a meal and handle complaints and problems associated with working in a restaurant.
Carla Campbell
- Identify restaurant personnel
- Work the front door
- Greet and seat diners
- Identify service ware
- Clean service utensils
- Identify styles of service
- Serve guests
- Handle customer complaints
- Handle problems
Completion of Learning Activity Packets and various other instructional materials.

Written tests, assignments and performance tests.
Hospitality: Bakery Cook - CTTC
Hospitality: Cold Food/Prep Cook - CTTC
Hospitality: Hot Food Cook - CTTC
Hospitality: Food Handler - Introductory - CTTC
Hospitality: Manager - CTTC
Hospitality: Server - CTTC

Career Cluster Resources for Hospitality & Tourism

Hospitality ProStart Certification

Culinary Arts Access - ACF/NOCTI
Restaurant and Hotel and Lodging industries

National Restaurant Association Educational Foundation

American Culinary Foundation (Culinary Concepts)
Introduction to Culinary Arts, Prentice Hall, 2007, Culinary Institute of America

Career Majors That Sequence This Course
Career Cluster Pathway Career Major
Hospitality & Tourism Restaurant Food & Beverage Services Culinary Arts Apprenticeship Program
Hospitality & Tourism Restaurant Food & Beverage Services Culinary Assistant Entry Level
Hospitality & Tourism Restaurant Food & Beverage Services Food Service Management-Assistant