Food and Beverage Management (T/P)

Learning Outcomes

Upon successful completion of this course, students are expected to be able to explain the types of foodservice establishment, types of service and table settings, identify menus, explain the procedures of dining preparation and the service, handle the meals and beverages services (alcohol and non-alcoholic drinks) by using technology as well as by manual, explain the importance of food safety and sanitation and emergency procedures.

Topics

This course provides students with the knowledge and skills of restaurant services that covers dining experiences (from casual to formal), different types of services (French, American, English, Russia, Family-style, and Banquet), menu and bar knowledge, the importance of safety and sanitation and its application universally, and emergency procedures.

Prerequisite: None