The two quinmester credit course introduces the student to the knowledge and skills of effective dining room services. Course content includes goals, specific objectives, orientation, food service sales personnel, selling in food service, dining room arrangement as related to personnel, and setting the dining table. Areas also studied are effective table service, types of food service units, accommodating guests, the unusual customer, and banquet and buffet service. A prerequisite for this course is mastery of the skills covered in "Food Service Equipment Specialty." Appendixes contain a bibliography, posttest, selection and setting charts, food service vocabulary, menu samples, suggestions for a limited diet, and a sample resume. (NH)