HTM-220 Food and Beverage Management

Course Description: 
This course is to provide information that involves a variety of food and beverage management for the students. It aims to cover all aspects of the management in food and beverage operation. It focuses on the operation of basic concept in dining room, food, meal and beverage management as well as front of the house and back of the house departments. It emphasizes on the critical areas such as menu planning, purchasing, receiving, food cost analysis, forecasting and development and setting up a dinning and table service.

• Prerequisite Courses: HTM 165

A.  PROGRAM LEARNING OUTCOMES (PLOs): 
The student will be able to:

1.  Explain the interdependent components of the international hospitality and tourism industry including transportation, customer service, food service, lodging, attraction, and management, roles of national and state visitors’ authorities, marketing and sales.
2.  Demonstrate professional lodging specific technical skills, supervisory techniques and management skills.
3.  Explain the types and elements of food service operations.
4.  Demonstrate front of the house technical and supervision techniques.
5.  Describe tourism attraction support services and related business opportunities.
6.  Describe the importance of developing the FSM as a sustainable tourism destination.
7.  Communicate in basic Japanese for lodging, food service and tourism provider guest services.

B.  STUDENT LEARNING OUTCOMES (SLOs)- GENERAL: 
The student will be able to:

1. Demonstrate the role of customer service in food and beverage operation.
2. Apply management skills needed in a foodservice production.
3. Explain the service requirements of food service
4. Develop a food and beverage concept.

SLO	PLO1	PLO2	PLO3	PLO4	PLO5	PLO6	PLO7
1	ID		D	D
2	ID		D
3	D		I	I
4	D		D	I

I = Introduced
D = Demonstrated
M = Mastered

C. STUDENT LEARNING OUTCOMES (SLOs)-SPECIFIC: 

The students will be able to:

General SLO 1. Demonstrate the role of customer service in food and beverage operation.

Student learning outcomes	Assessment Strategies
1.1. Explain the theory of quality customer service for F & B in ensuring a high level of service.	Role playing, following a set of criteria
1.2. Demonstrate front of the house table services skills.	Individual demonstration, following a set of criteria
1.3. Explain front of the house supervision techniques.	Role playing, following a set of criteria
1.4. Demonstrate high quality customer service skills in the HTM restaurant laboratory.	Practical application, following a set of criteria

   
General SLO 2: Apply management skills needed in a foodservice production.

Student Learning outcomes	Assessment Strategies
2.1. Develop a labor schedule for a front of the house operation.	Practical application, following a set criteria
2.2. Resolve problems related to managing food and beverage operation.	Case study scenarios where the answers are in essay form.
2.3. Monitoring quality control in food product and service.	Hands on application in teaching laboratory and following a set of criteria

   
General SLO 3: Explain the service requirements of food service.

Student Learning outcomes	Assessment Strategies
3.1. Demonstrate proper safety and sanitation procedures used in dining room.	Group work evaluated in a following set of criteria.
3.2. Discuss customer service requirements in dining room setting.	Case study scenarios where the answers are in essay form.
3.3. Explain F & B system planning.	Form of Essay and quizzes.

   
General SLO 4: Develop food and beverage concept.

Student Learning Outcomes	Assessment Strategies
4.1. Explain the different functions, importance and structure of a menu.	Assignment and quizzes
4.2. Lay-out and presentation of menu card.	Individual presentation and  project presenting a menu card with the following criteria
4.3. Demonstrate and develop competence in food production system.	Hands on application in teaching laboratory and following a set of criteria

D.  COURSE CONTENT

• Food and Beverage Operation Management
• Operational Control
• Menu Development
• Restaurant Management
• Front of the House Operations
• Food and Beverage Service

E.  METHODS OF INSTRUCTION
Classroom instruction, role playing, projects, research, case study, practical applications or hands on and film viewing

F.  REQUIRED TEXT(S) AND COURSE MATERIALS
Cousins, John, Foskette, David and David Shortt, 1999 Food and Beverage Management England, Pearson Education Limited (or most recent edition).

G.  REFERENCE MATERIALS
Internet resource, magazines, news papers and recipe books

H.  INSTRUCTIONAL COSTS
None

I.  EVALUATION
None

J.   CREDIT BY EXAMINATION
None