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  1. Programs
  3. Banquet and Restaurant Server

Banquet and Restaurant Server

West Los Angeles College

CertificateCIP: 52.0909

Become a contributor for free to openly demonstrate student outcomes, industry alignment & eligibility criteria.

No description available.

Dates

Since Oct 2019

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Program Pathways

Credentials this program stacks toward

No program pathways.

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Program Details

Detailed information about this program

No detailed information available.

Requirements

What you need to earn this credential

No requirements listed.

Financial Aid

Eligible funding programs

No funding information available.

Scholarships

No scholarships listed.

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Locations

Where this program is offered

  • Culver City, California

    9000 Overland Avenue, Culver City, California, 90230-3519

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Related Programs

Programs related to this one

No related programs.

Skills & Competencies

Skills developed through this program

Auto-populated·from O*NET via SOC 25-1011.00

Skills

SpeakingReading ComprehensionActive ListeningCritical ThinkingService OrientationManagement of Personnel ResourcesCoordinationInstructingLearning StrategiesWritingActive LearningSocial PerceptivenessNegotiationMonitoring

Knowledge

English LanguageAdministration and ManagementMathematicsPersonnel and Human ResourcesCustomer and Personal ServiceEducation and TrainingEconomics and AccountingFood Production

Abilities

Oral ExpressionWritten ComprehensionWritten ExpressionSpeech ClarityOral ComprehensionDeductive ReasoningSpeech RecognitionProblem SensitivityNear VisionInductive ReasoningInformation OrderingFluency of IdeasSelective Attention

Tasks

  • Prepare and deliver lectures to undergraduate or graduate students on topics such as financial accou
  • Evaluate and grade students' class work, assignments, and papers.
  • Initiate, facilitate, and moderate classroom discussions.
  • Answer inquiries pertaining to hotel policies and services, and resolve occupants' complaints.
  • Participate in financial activities, such as the setting of room rates, the establishment of budgets
  • Confer and cooperate with other managers to ensure coordination of hotel activities.
  • Count money and make bank deposits.
  • Establish standards for personnel performance and customer service.
  • Keep records required by government agencies regarding sanitation or food subsidies.

Technology

Electronic mail softwareComputer based training softwareCalendar and scheduling softwareWord processing softwareInformation retrieval or search softwareAccounting softwareFacilities management softwareFinancial analysis softwareCustomer relationship management CRM softwareTime accounting softwareObject or component oriented development softwareInventory management softwareAnalytical or scientific softwarePoint of sale POS software

Tools

Carousel slide projectorsCompact digital camerasCompact disk CD playersComputer data input scannersComputer laser printersComputer projectorsConference telephonesDesktop computersDigital calculatorsDigital video camerasDigital video disk DVD playersHandheld microphonesInteractive whiteboard controllersInteractive whiteboardsLaptop computers10-key calculatorsCash registersCredit card processing machinesHandheld computersMulti-line telephone systemsPersonal computersPrivate automatic branch exchange PABX systemsVoice mail systemsComputerized cash registersLaser printersNotebook computersPersonal digital assistants PDA

Work Values

AchievementIndependenceRecognitionRelationshipsWorking ConditionsSupport
Career Pathways

Occupations this program prepares you for

  • Business Teachers, Postsecondary25-1011.00
  • Lodging Managers11-9081.00
  • Food Service Managers11-9051.00
What You'll Learn

Key competencies developed through this program

Auto-populated·from NSX Competency Framework

Mastery: developing (Level 2)(based on Certificate)

  • Undergraduate and graduate lectures — independently prepare and deliver topically rigorous sessions on subjects such as operations management or financial accounting across multiple course sections.
  • Assignment and paper evaluation — assess student work across a full semester using self-developed rubrics that align with course learning outcomes in a business school context.
  • Classroom discussion facilitation — moderate in-depth Socratic and case-method discussions, adjusting facilitation strategies in response to student engagement levels.
  • Course materials and syllabi — design comprehensive syllabi, homework sequences, and supplementary handouts aligned with accreditation standards for postsecondary business programs.
  • Field currency — stay current with developments in a business discipline by routinely reading peer-reviewed journals and participating actively in a professional academic association.
  • Curriculum review — evaluate existing course content for relevance and rigor, proposing evidence-based revisions to the departmental curriculum committee.
  • Student records management — maintain complete and timely attendance, participation, and grade records in compliance with FERPA regulations and institutional policy.
  • Scholarly manuscripts — draft and submit research findings to peer-reviewed business journals or edited volumes, incorporating reviewer feedback through revision cycles.
  • Analytical software — apply statistical or qualitative analysis tools to support research projects and to demonstrate data-driven decision-making methods to graduate students.
  • Learning strategy adaptation — select and adjust instructional methods—including active learning, flipped classroom, and simulation exercises—to meet the varied needs of a diverse business student cohort.

Some details on this page are auto-populated from public workforce data sources: O*NET (opens in new tab), BLS (opens in new tab), College Scorecard (opens in new tab), DOL Training Provider Results (opens in new tab), NSX (opens in new tab). Provided in partnership with LER.me Career Intelligence.

Student Outcomes

Performance metrics for this program

Auto-populated·from Scorecard + DOL
Completion Rate
90%
Placement Rate
Not reported