RESTAURANT OPERATION (0/4 CREDITS)

Learning Outcomes:

On successful completion of this course, students will be able to: Describe the restaurant service and type of restaurant; explain the Flow of service as well as explain the equipment used in different type of service; Practice The Standard Operating Procedure in Restaurant Service.

Topics:

1. Introduction to Food Service Industry;
2. Introduction to Restaurant and Bar;
3. Staff Attributes, Skills and Knowledge;
4. Mise en Place Restaurant & Bar;
5. F&B Service Area & Equipments;
6. Restaurant & Bar Operation (Sequences of Service in Restaurant);
7. The Menu, Menu Knowledges and Accompaniments, Set-Up Table for Table Service;
8. Restaurant and Bar Operation, Sales Techniques, Cost Control, Methods of Payment and First Applied Sequence of Services: Italian Menu;
9. Introduction to Bar and Non-Alcoholic Beverages, The Mocktail’s Menu;
10. The Service Sequence (Table Service) and Mocktail’s Menu;
11. Restaurant and Bar Operation, Banquet and Function;
12. The Service Sequence (Table Service) and Mocktail’s Menu;
13. Restaurant & Bar Operation, The Art of Cooking;
14. The Service of Breakfast and Afternoon Tea;
15. The Table Service Menu: Serving Fish Menu;
16. Restaurant and Bar Operation, Breakfast, Room Service and Understanding the Guest;
17. Specialized Forms of Service: Room Service, Airline Service;
18. Restaurant and Bar Operation, The Study of Beverage;
19. Enhanced Service Technique: Platter Service;
20. The Events;
21. Supervisory Aspects of Food & Beverage Service I;
22. English Service;
23. Supervisory Aspects of Food & Beverage Service II;
24. How to accommodate Banquet and Buffet Service;
25. Gueridon Service: Flambé.