FOOD AND BEVERAGE SERVICE OPERATION (4 Credits)

Learning outcomes:

On successful completion of this course, student will be able to: define Food and Beverage Service in Hotel Operations; explain Food and Beverage Service in Hotel Operations with their duties and responsibilities; practice and apply the basic activities and also standard operation procedures in Food and Beverage Service.

Topics:

1. The Food Service Industry;
2. Introduction to Restaurant and Bar System, Lay out, Equipment and Utensils, Standard Operation Procedures, Point of Sales System (MICROS);
3. Staff attributes, skills and knowledge;
4. Restaurant and Bar Operation;
5. Food and beverage service areas and equipment;
6. Restaurant and Bar Operation II;
7. The menu, menu knowledge and accompaniments;
8. Restaurant and Bar Operation, Sales Techniques, Cost Control, Methods of Payment;
9. Beverages – non-alcoholic and alcoholic;
10. Restaurant and Bar Operation, The Menu;
11. The service sequence (table service);
12. Restaurant and Bar Operation, Banquet and Function;
13. The service sequence (selfservice, assisted service and single point service);
14. Restaurant and Bar Operation, The art of cooking;
15. The service of breakfast and afternoon tea;
16. Restaurant and Bar Operation, Breakfast , Room Service, Understanding the guest;
17. Specialised forms of service;
18. Restaurant and Bar Operation, The study of beverages;
19. Enhanced service techniques;
20. Platter service;
21. Events;
22. Gueridon Service;
23. Supervisory aspects of food and beverage service;
24. Flambéing;
25. Supervisory aspects of food and beverage service II;
26. Buffet Service.