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Dining Room & Banquet Management (HSG-DRB-01)


Course Description

This Dining Room & Banquet Management course is ideal for a student that wants to move into hospitality management. Its emphasis is on the service aspects of a business that will distinguish an outstanding dining experience. The course includes the history of dining room and banquet service, the proper techniques of service, sanitation requirements, and important merchandising concepts. In addition, information about reservations, priority seating, and reservations systems is also included.

After completing this course, you should be able to:

• Define principles for dining service, sanitation, and presentation
• Identify guidelines and various styles of serving
• Comprehend training and managing needs of service personnel
• Identify the steps for managing the dining experience for guests
• Comprehend the principles for banquet business management


Dining Room & Banquet Management Module 1
Service, Sanitation & Appearance
• The Importance of Service
• Service for the Present & Future
• Reasons to Provide Good Service
• Who is Responsible for Great Service?
• What is Poor Service?
• The Importance of Sanitation & Appearance
• Who Monitors the Cleanliness of the Restaurant?
• The Influence of the Manager
• Cleanliness of Banquet Rooms
• Styles of Service & Place Settings
• American, French & Russian Settings
• Basic Place Setting
• Placemats and Tablecloths
Dining Room & Banquet Management Module 2
Service Guidelines & Styles
• Proper Guidelines for Service
• Importance of Competency
• Guidelines for American A la Carte & Banquet Service
• Guidelines for French & Russian Style Service
• The Styles of Service
• Dining Room Service Personnel
• Dining Room Service Stations
• Restaurant Sidework
• Methods of Serving the Meal
• Wine Service & the Sommelier
Dining Room & Banquet Management Module 3
Training the Service Staff
• Training the Service Staff to Serve the Meal
• The Manager’s Role
• Parts of the Meal
• Learning the Menu
• Writing & Placing Orders
• Tableside Cooking & Flambé
• Merchandising Food & Beverages
• Organizing the Dining Room
• The Host or Hostess
• The Five Ps of Management
• Scheduling the Employees
Dining Room & Banquet Management Module 4
Dining Room Reservations & Dealing with Guests
• Planning Reservations & Blocking Tables
• Factors that Affect Taking Reservations
• Advantages & Disadvantages of Reservations
• Blocking Tables Effectively
• How to Alleviate No-Shows
• Managing the Dining Experience
• The Seven Deadly Sins of Service
• Greeting & Assigning Tables
• The Waitlist
• Leading & Seating Guests
• Working the Floor
• The Problem Guest
Dining Room & Banquet Management Module 5
Banquet Business & Management
• What is a Banquet?
• Clients’ Reasons for Having a Banquet
• The Key to successful Banquet Management
• Staffing a Banquet Facility
• Banquet Manager Qualifications
• Banquet Manager Benefits
• Types of Service for Banquets
• How to Book Functions
• Function Room Setups
• Types of Function Equipment
• Audiovisual Equipment
Dining Room & Banquet Management Module 6
Managing the Function
• The Banquet Event Order (BEO)
• Organization: The Key to a Successful Event
• Purpose of the Event
• Planning the Details of the Event
• Alcoholic Beverage Service
• Setting Up the Time Schedule
• Confirming the Arrangements
• Managing the Function
• Staffing a Wedding
• Planning for the Equipment
• Serving at the Wedding Party
• Serving Cocktail Parties
• Managing Buffets
• Managing Business Meeting


12 months




There are no specific prerequisites for this course. Students will need access to both a computer and the internet. Students should have basic keyboarding and computer skills, and be comfortable navigating the internet.

The intended audience for this program is individuals that are seeking to gain employment in the field of Dining Room and Banquet Management.





This class supported by an Educational Mentor. Our educational mentors have worked or are working in the subject they mentor. Educational Mentors reviews student work, student progress, and interacts with students as needed. They respond to any questions or concerns you might have, as well as encouraging and motivating you to succeed.


Internet Access
• Broadband or high-speed internet access is required. Broadband includes DSL, cable, and wireless connections.
• Dial-Up internet connections will result in a diminished online experience. Moodle pages may load slowly and viewing large audio and video files may not be possible.

• Windows hardware configurations and processors are acceptable
• Mac computers MUST have Microsoft Window Operating Systems over Bootcamp (Bootcamp is a free download from Apple's website)
• 1 GB RAM minimum recommended
• Operating Systems
-Windows XP, Vista or 7 and Mac OS X 10 or higher with Windows
• Web Browsers
-Google Chrome is highly recommended
-Internet Explorer is not recommended as it may not display certain menus and links
• Cookies MUST be enabled
• Pop-ups MUST be allowed (Pop-up Blocker disabled)
• Kindle Reader App
• Adobe PDF Reader
• Media Plug-ins (These may be required depending on your course media.)
• Adobe Flash Player
• Adobe Acrobat Reader, Apple Quicktime, Windows Media Player, &/or Real Player
• PowerPoint Viewer

The following textbooks will be provided to each student upon registration:

• Dining Room and Banquet Management by Anthony J. Strianese and Pamela P. Strianese

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