Course Number: HTM220
Course Title: Food and Beverage Management
STUDENT LEARNING OUTCOMES
General
A. Identify
the food service cycle stages and explain each stage in the cycle.
B.
Identify the accepted definitions for each stage of the food and beverage
service cycles.
C.
Identify and explain the components of the alcohol beverage service cycle.
D.
Describe the role of customer service in food and beverage operations.
Specific
Students will be able to:
A. Identify
the food service cycle stages and explain each stage in the cycle.
1.
{Core} be able to identify the key food service
cycle stages.
2.
{Core} be able to explain how the food cycle stages are interdependent on each
other.
3.
{Core} be able to explain how defining the food service concept affects all
subsequent stages of the food service cycle.
4.
{Core} be able to explain F&B system planning and demonstrate basic planning
skills.
B.
Identify the accepted definitions for each stage of the food and beverage
service cycles.
1.
{Core} be able to explain the definition of, characteristics of, advantages of
and disadvantages of different techniques and management approaches used in each
of
the fourteen food and beverage service cycle stages.
2.
{Core} be able to demonstrate practical application of skills in each food and
beverage service cycle stage in the teaching restaurant laboratory.
C.
Identify and explain the components of the alcohol beverage service cycle.
1.
{Core} be able to explain the different types of bartending service.
2.
{Core} be able to explain the definition of, characteristics of, advantages of
and disadvantages of each type of bartending service.
3.
{Core} be able to identify and explain the social responsibility of bartending.
4.
{Core} be able to explain laws, rules and regulations pertaining to bartending.
5.
{Core} be able to demonstrate practical basic bartending skills.
6.
{Peripheral} be able to identify and explain the challenges and rewards of
bartending in various settings.
7.
{Peripheral} be
able to explain and demonstrate sommelier skills.
D.
Describe the role of customer service in food and beverage operations.
1.
{Core} be able to explain the theory of quality customer service for F&B
settings.
2.
{Core} be to explain the interdependent roles of all employees in F&B in
ensuring a high level of customer service.
3.
{Core} be able to demonstrate front of the house table service skills.
4.
{Core} be able to explain front of the house supervision techniques.
5.
{Core} be able to demonstrate high quality customer service skills in the HTM
restaurant laboratory.
6.
{Peripheral} be able to explain the potential benefits of total quality
management customer service skills acquisition in FSM F&B industry.