Northeast Wisconsin Technical College
10-109-168 055248 Restaurant Management
Outline of Instruction

Course Information
Description10-109-168 RESTAURANT MANAGEMENT industry, product classifications, responsible service; bar/kitchen equipment/organization; maintaining clean/sanitary facilities; staffing, training, supervising food/beverage employees; promotions planning; budgeting/cost controls of food/beverage operations.
Total Credits3
Prior Learning Assessments
  1. Credit by Exam
Course Competencies
  1. Explain how to select and serve beers/non alcoholic beverages
  2. Explain how to select and serve wines/spirits
  3. Describe laws, policies and procedures that promote responsible alcholic beverage service
  4. Plan, organize and maintain effiecient and sanitary bar equipment and facilities
  5. Prepare a beverage promotion plan
  6. Develop budgets and cost controls to staff and operate a profitable beverage operation
  7. Demonstrate behaviors of a professional dining room server
  8. Describe the processes and procedures of mise en place
  9. Describe proper service techniques for banquets, buffets, classic service styles and other special meal situations
  10. Demontrate proper dining etiquette
  11. Demonstrate processes and procedures for bar/beverage service
  12. Demonstrate processes and techniques for serving a meal
  13. Deliver a training program for a dining room pre shift meeting