The Dining Experience

West Haven Public Schools

Unit Planning Organizer

Revised September 2010

Subject – Food and Careers                                                        

Grade – 10 -12 

Unit- The Dining Experience                                                     

Pacing – 2 weeks

Essential Question(s):

  • Can good food alone bring repeat business?

Big Idea(s):

  • Good customer service brings guests back – Presentation, ambiance and appearance are key

CT State Standards (includes West Haven’s “Priority” GLES’s in BOLD and “Supporting” Standards)

  • ACF 9: dining room service
    • 1. Demonstrate the general rules of table settings and service.
    • 2. Describe the rules and responsibilities of personnel al dining service.
    • 3. Describe the various types of service delivery, such as quick service, cafeteria, buffet and table service.
    • 6. Explain inter-relationships and work flow between dining room and kitchen operations.
    • 7. Develop an awareness of special customer needs including dietary needs and food 

 “Unwrapped” Concepts and Skills, and Bloom Levels (BL)

Concepts(Need to Know)

Skills(Able to Do)

BL

Table settings and service

Responsibilities of personnel

Types of service

Inter-relationships and work flow

Awareness of customer needs

 

Teacher added

 

Napkin Folds

Demonstrate

 

Describe

 

Describe

 

Explain

 

Develop

 

Demonstrate

5

 

1

 

1

 

3

 

1

 

 5