FOOD & BEVERAGES SERVICE OPERATIONS INTRODUCTION (4 Credits)

Learning Outcomes:

On successful completion of this course, student will be able to: Illustrate important factors in a restaurant operation and basic elements to consider when operating a restaurant business; Generalize promotional ideas and marketing strategy for restaurant industry; Perform a deep understanding of how to manage a restaurant operations and their human resources development; Predict restaurant sales and prepare financial report according to industrial requirements; Organize the restaurant challenges on legal aspects, restaurant lay out, equipment, engineering and facility maintenance; Examine restaurant and banquet trends business.

Topics:

1. Introduction to Restaurant and Bar System, Lay out, Equipment and Utensils;
2. Standard Operation Procedures, Point of Sales System (MICROS);
3. Restaurant and Bar Operation I;
4. Restaurant and Bar Operation II;
5. Restaurant and Bar Operation III;
6. Restaurant and Bar Operation IV;
7. Sales Techniques;
8. Cost Control and Methods of Payment;
9. The Menu;
10. The Menu II;
11. Banquet and Function;
12. Banquet and Function II;
13. The Art of Cooking I;
14. The Art of Cooking II;
15. Breakfast , Room Service, Understanding the guest I;
16. Breakfast , Room Service, Understanding the guest II;
17. The study of beverages I;
18. The study of beverages II;
19. Platter service I;
20. Platter service II;
21. Gueridon Service I;
22. Gueridon Service II;
23. Flambe Service I;
24. Flambe Service II;
25. Buffet Service I;
26. Buffet Service II.