Title: Demonstrate table settings and service.
Course: Restaurant Operation Specialization (16052-VI) > Section: Applying Restaurant-Operation Techniques

Demonstration should include American, French, English, Russian, and buffet service and related settings.

Process/Skill Questions:

Thinking

- What is the order of service for each service style?
- Why are correct utensils important for service?

Communication

- Why is effective communication needed between front-of-the-house and back-of-the-house staff?
- How does the type of service determine the communication level of the service staff with the customer?

Leadership

- Why is cooperation among members of the service staff vital to customer service?
- What is the role of the maître d’ in ensuring excellent service?

Management

- How does proper training of staff ensure a successful dining room flow?
- Why do managers require conflict-resolution skills?