| Food & Beverage Service Course Description: This course provides students with practical skills and knowledge
for effective management of food service operations. It presents basic service principles
while emphasizing the importance of meeting the needs and, whenever possible, exceeding
the expectations of guests.
Evaluation: The student must complete twelve basic, self-scoring
review quizzes, four progress tests and a comprehensive final examination. 70% Required to
pass.
Learning Resource: Food and
Beverage Service, Second Edition, by
Ronald F. Cichy, CHA,
Paul E. Wise, CHA.
Learning Objectives: At the completion of this
course, students should be able to:
1.
Explain how "moments of truth" affect guests, staff members, and
managers, and
describe the value of guests and staff members to a food
service operation.
2. Describe
the importance of the menu to food service operations.
3. List and
describe typical dining service staff positions, and distinguish
among the most common styles of dining room service.
4. Describe
the duties and responsibilities of beverage service staff
members, and summarize techniques and procedures for
responsibly
selling and serving cocktails, beer, and
wine.
5.
Summarize purchasing, receiving, storing, issuing, and controlling issues concerning
supplies
and equipment commonly used by food service personnel.
6. Explain
the factors and issues involved in designing, decorating, and
cleaning a food service facility.
7. Describe
sanitation, safety, security, health, and legal issues that food
service managers must handle successfully.
8. Explain
how food service managers develop and manage labor and
revenue control systems.
9. Describe
casual/theme restaurants and how they are operated.
10. Explain how banquets and catered events are booked and planned, and
describe how managers and staff members provide service for these
events.
11. Describe how managers and staff members deliver room service to
guests
in hotels and other lodging properties.
12. List major market segments of the on-site food service industry and
describe the important issues managers of on-site operations face in
the
business and industry, health
care, and college and university segments
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