RESTAURANT SERVICE (4 Credits)

Learning Outcomes:

On successful completion of this course, student will be able to: Define Students will be able to define Food and Beverage Service in Hotel Operations; Explain Students will be able to explain Food and Beverage Service in Hotel Operations with their duties and responsibilities; Practice Students will be able to 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