Fall 2025 Course Syllabus
Course: RSTO-1304 (Section: 1, CRN: 93456)
Dining Room Service 		LSCPA Logo Image
Instructor Information
Instructor Michelle Watson
Email watsonma@lamarpa.edu
Phone (409) 681-4311
Office Press - Room: 106C
Office Hours (M-TR 8am-9am, M-TR 1pm-3pm)
Additional Contact Information 409-681-4311
Course Information
Description Introduces the principles, concepts, and systems of professional table service. Topics include dining room organization, scheduling, and management of food service personnel.
Required Textbooks Textbook Purchasing Statement: A student attending Lamar State College Port Arthur is not under any obligation to purchase a textbook from the college-affiliated bookstore. The same textbook may also be available from an independent retailer, including an online retailer.


RESTAURANT SERVICE BASICS
Author(s) 
Sondra J. Dahmer; Kurt W. Kahl
Publisher 
Wiley Global Education US
Copyright 2009
 
 
VBID 9780470370117
 
URL https://bookshelf.vitalsource.com/reader/books/9780470370117
Additional Materials/Resources

Black Hat 
Issued Chef Coat  
Black Chef Pants 
Slip Resistant Black Shoes
Knife Kit 
Pen and Paper

Students must attend class every day in proper uniform or you will be sent home
Corequisites/Prerequisites None
Learning Outcomes

  1. Understand the Role of Front-of-House Operations

    • Describe the responsibilities of dining room staff (hosts, servers, bussers, etc.).

    • Explain how front-of-house interacts with back-of-house operations.

  2. Demonstrate Professional Dining Room Service Techniques

    • Apply different styles of service 

    • Properly take and deliver orders.

    • Demonstrate table setting, clearing, and resetting, tray carrying, and napkin folding procedures.

  3. Practice Guest Service and Hospitality Skills

    • Demonstrate professional communication and customer service, pre-bussing and upselling.

    • Handle guest complaints, allergies or special requests appropriately.

    • Promote a positive dining experience.

  4. Follow Safety and Sanitation Standards

    • Identify and apply health codes and sanitation procedures.

    • Practice personal hygiene and safe food handling techniques.

  5. Reservation Seating Systems

    • Understand procedures for reservations and seating guests, seating assignments/rotations.

  6. Work Effectively as Part of a Service Team

    • Collaborate with team members in a professional kitchen/dining environment.

    • Demonstrate time management, efficiency and multitasking during service.

  7. Understand Wine and Beverage Service 

    • Basics of serving wine, cocktails, and non-alcoholic beverages.

    • Understand proper glassware and beverage pairings.
Program Student Learning Outcomes
  • Identify concepts, terms, and phrases associated with the culinary arts and hospitality industry.
  • Identify and implement sanitation and safety procedures and regulations as required in the industry.
  • Use fundamental cooking and baking techniques as well as advanced cooking skills.
  • Identify and use advanced food service management theory, including food and labor cost controls, labor regulations, tax laws , tip reporting, franchise regulations and product liability laws
Lecture Topics Outline Week 1- Introduction to Dining Room Service
History of Service
Key Roles
Basic Etiquette
Table manners
Using and Holding Cutlery and Stemware properly

Week 2- Table Setting and Presentation
Correct Table Setting
Formal Table Setting
Do's and Don'ts of Table Service
Tray Carrying/Role Playing

Week 3- Menu knowledge and Food Pairing
Menu Types
Food Pairings
Specials and Special Requests
Basic Communication
Collaboration with FOH and BOH

Week 4- Service Techniques and Protocols
Service Training Step by Step
How to train Service Staff
Guest Relationships
Core Values

Week 5-Wine and Beverage Service
History
Basic Varietals and Food Pairings
Beverage Programs
Proper Glasses for Wine Types
Wine Service
Trends and Industry Positions

Week 6-Customer Service Excellence
Above and Beyond
Regulars
Service Standards
Side Work


Week 7-Health and Safety Standards
Setting Yourself Up For Success
Cleaning as You Go


Week 8- Simulated Dining Experience
Table Setting and Service. Napkin Folds and Trays
Communication and Etiquette
Major Assignments Schedule Week 1- Introduction to Dining Room Service
History of Service
Key Roles
Basic Etiquette
Table manners
Using and Holding Cutlery and Stemware properly

Week 2- Table Setting and Presentation
Correct Table Setting
Formal Table Setting
Do's and Don'ts of Table Service
Tray Carrying/Role Playing

Week 3- Menu knowledge and Food Pairing
Menu Types
Food Pairings
Specials and Special Requests
Basic Communication
Collaboration with FOH and BOH

Week 4- Service Techniques and Protocols
Service Training Step by Step
How to train Service Staff
Guest Relationships
Core Values

Week 5-Wine and Beverage Service
History
Basic Varietals and Food Pairings
Beverage Programs
Proper Glasses for Wine Types
Wine Service
Trends and Industry Positions

Week 6-Customer Service Excellence
Above and Beyond
Regulars
Service Standards
Side Work


Week 7-Health and Safety Standards
Setting Yourself Up For Success
Cleaning as You Go


Week 8- Simulated Dining Experience
Table Setting and Service. Napkin Folds and Trays
Communication and Etiquette
Final Exam Date December 5, 2025 - 9:0 AM   Through  December 5, 2025 - 12:0 PM
Grading Scale  90 - 100=A 80 - 89=B  70 - 79=C   60 - 69=D  Below 59 = F
Determination of
Final Grade		 Tests 35%, Quizzes 20%, Final Exam 20%, Class Participation/Discussion 15%, Attendance 10%
Course Policies
Instructor Policies

LATE WORK is highly discouraged and will incur a 10 point penalty for every day it is late.
Due dates are given and provide enough time to complete all work.

There will be a practical final exam.
All students must take the exam on the scheduled date and time, and failure to do so will result in a 0 on the final exam.

Every student MUST have a copy of the required textbooks by the SECOND week of class.
The student will still be responsible for any assignments given. 

Students are responsible for completing all assignments.

A failure to follow oral and/or written instructions will result in penalties.
Academic dishonesty will result in a zero on any assignment; a second incidence of academic dishonesty will be handled based on campus policies and procedures with the department chair.

No cell phones should be visible or heard during class. No earbuds or listening devices. This includes classroom and lab/kitchen.

Students must be in a clean uniform and in full uniform at all times.
If you show up to class out of uniform or in a dirty uniform you will be sent home.
You may use the kitchen washer/dryer to clean your uniform if you need to.
Hair must be neat and off the shoulder with a hat or secured in hair net.
No large earrings or dangling jewelry.
No heavy perfumes or colognes.

IN THE KITCHEN/LAB-
All students are required to clean up after themselves.
Students must clean ALL of their own dishes, any and all equipment used and work stations top and bottom. Including floors and counters and all surfaces. Dish room, sinks, walk-ins and refrigeration.
Each class will sweep and mop and take out the trash to the dumpster at the end of class every day.
Please close and lock the gate behind you.
Large kitchen maintenance and deep cleaning projects will be assigned regularly and counted as lab time as needed to keep up with maintaining a spotless and organized kitchen.
Students will put dishes away from the previous class before starting cooking for the day.
Proper storage and rotation of food deliveries and maintaining organization of stored foods will be the responsibility of students as instructed by the Chef.

No student will be excused from the kitchen until they are checked out by the Chef.
All students will stay until all cleaning is complete and the class will be excused as a group together.
Please schedule work around class time.
No one will be permitted to leave class before the rest of the class is dismissed, unless it is an emergency.
No food is to leave the kitchen without permission of the Chef.
Do not go behind the counter of the Bistro or help yourself to things in the Bistro for any reason.
Attendance Policy

Attendance is 10% of your grade in this class.
Students more than 15 minutes late will be marked absent for the day.
Students more than 15 minutes late will not be allowed to join the class that day.
If you are not participating, you will be sent home.
I will not let you join the rest of the class in lab if you are more than 15 minutes late to class.
Please notify me if you will be absent.

If you have an issue, please speak to me privately during office hours.
Additional Information A hat must be worn in the kitchen at all times. If you don't have one, a hairnet will be provided.

Students clean as a team. Everyone must stay until all the clean-up is done. No exceptions.
Please do not take this class if you can't work it around your work schedule.
Students must be checked-out upon completion of clean-up before you can leave for the day.
No food is to exit the building (including food you make) without permission from the Chef.
Do not go in the Bistro during class.
Do not go behind the counter in the Bistro for any reason.

Please park in the lot across the street from the police station.
Institutional Policies
MyLSCPA Be sure to check your campus email and Course Homepage using MyLSCPA campus web portal. You can also access your grades, transcripts, academic advisors, degree progress, and other services through MyLSCPA.
Academic Honesty Academic honesty is expected from all students, and dishonesty in any form will not be tolerated. Please consult the LSCPA policies (Academic Dishonesty section in the Student Handbook) for consequences of academic dishonesty.
ADA Considerations The Americans with Disabilities Act (ADA) is a federal anti-discrimination statute that provides comprehensive civil rights for persons with disabilities. Among other things, this legislation requires that all students with disabilities be guaranteed a learning environment that provides for reasonable accommodation of their disabilities. If you believe you have a disability requiring an accommodation, please contact the Disability Services Coordinator, Room 117, in the Student Sucess Center. The phone number is (409) 984-6241.
COVID 19 Information The Lamar State College Port Arthur (LSCPA) Student Code of Conduct COVID 19 Policy requires students who have been diagnosed with COVID 19 to report their condition directly to their local health department. Students should also contact their course faculty to report their quarantine status. In addition, this policy requires all students to wear face coverings when directly exposed to COVID 19 in compliance with the criteria included in the policy. For more information please refer to the COVID 19 link on the LSCPA website.
Facility Policies No food or tobacco products are allowed in the classroom. Only students enrolled in the course are allowed in the classroom, except by special instructor permission. Use of electronic devices is prohibited.
HB 2504 This syllabus is part of LSCPA's efforts to comply with Texas House Bill 2504.
Mandatory Reporting of Child Abuse and Neglect As per Texas law and LSCPA policy, all LSCPA employees, including faculty, are required to report allegations or disclosures of child abuse or neglect to the designated authorities, which may include a local or state law enforcement agency or the Texas Department of Family Protective Services. For more information about mandatory reporting requirements, see LSCPA's Policy and Procedure Manual.
Title IX and Sexual Misconduct LSCPA is committed to establishing and maintaining an environment that is free from all forms of sex discrimination, including sexual harassment, sexual violence, and other forms of sexual misconduct. All LSCPA employees, including faculty, have the responsibility to report disclosures of sexual misconduct, including sexual harassment, sexual assault (including rape and acquaintance rape), domestic violence, dating violence, relationship violence, or stalking, to LSCPA's Title IX Coordinator, whose role is to coordinate the college's response to sexual misconduct. For more information about Title IX protections, faculty reporting responsibilities, options for confidential reporting, and the resources available for support visit LSCPA's Title IX website.
Clery Act Crime Reporting For more information about the Clery Act and crime reporting, see the Annual Security & Fire Safety Report and the Campus Security website.
Grievance / Complaint / Concern If you have a grievance, complaint, or concern about this course that has not been resolved through discussion with the Instructor, please consult the Department Chair.
Department Information
Business and Industrial Technology
Chair:CASP
Email:CASP
Phone:(409) 983-4921