HOSP 266 Food and Beverage Service*
This course provides students with practical skills and knowledge for effective management of food and beverage service in dining rooms and banquets. The basic service principles are presented while emphasizing guest needs. In addition to coursework, students are required to work a minimum number of lab hours in the Desert Café. This lab will provide students with hands-on opportunities to work in a restaurant environment by working in the Desert Café
HOSP 266Food and Beverage Service*
Please note: This is not a course syllabus. A course syllabus is unique to a particular section of a course by instructor. This curriculum guide provides general information about a course.
I. General Information
II. Course Specification
Course Type
Program Requirement
Credit Hours Narrative
3 Credits
Semester Contact Hours Lecture
30
Semester Contact Hours Lab
30
Corequisite Narrative
HOSP 266L
III. Catalog Course Description
This course provides students with practical skills and knowledge for effective management of food and beverage service in dining rooms and banquets. The basic service principles are presented while emphasizing guest needs. In addition to coursework, students are required to work a minimum number of lab hours in the Desert Café. This lab will provide students with hands-on opportunities to work in a restaurant environment by working in the Desert Café
IV. Student Learning Outcomes
Upon completion of this course, a student will be able to:
- Describe current developments and trends in the food and beverage industry.
- Examine and discuss know-leadership practices.
- Define Moments of truth and explain how anticipatory service is important for guest service.
- Describe how restaurants attract and retain food and beverage staff.
- Describe the typical duties of servers and bussers.
- Describe typical management practices, responsibilities, and incentives.
- Identify legal restrictions and liability issues affecting the service of alcoholic beverages.
- Discuss the process to legally serve alcohol to guests, slow down service and stopping alcohol service.
- Describe procedures and issues involved with purchasing, receiving, storing, issuing, and controlling food and beverage operation supplies and equipment.
- Discuss and demonstrate table side service.
- Discuss and demonstrate proper sanitary practices and define HACCP.
- Forecast food and beverage sales using the moving average and the weighted time series methods and discuss sales forecasting for lodging properties.
V. Topical Outline (Course Content)
A. Leadership in hospitality
B. Managing and staffing food and beverage operations
C. Responsible alcohol service
D. Menu development
E. Purchasing, receiving, storing food and beverage supplies and equipment
F. Planning effective facility design, décor and cleaning
G. Sanitation, safety, security, health and legal issues
H. Labor and revenue control
I. Food and beverage outlets: restaurants, banquets and catered events, in-room dining, on-site operations and off-site operations.
VI. Delivery Methodologies
Required Assignments
Chapter homework and case studies with each chapter 1-15
Complete an accurate guest check
Participate nine hours in a catered event
Desert Café lab 21 hours
Complete a Banquet event order
Perform tableside demonstrations (Caesar Salad, Omelet, Flambé Dessert, Wine Service and Espresso Service.)
Required Exams
Chapter tests
Final exam with certification from the American Hotel and Lodging Association
Alcohol Server Certification through the AHLA
Tableside demonstrations
Required Text
Managing Service in Food and Beverage Operations. Cinchy and Hickey, Jr. 4th edition.
Specific Course Activity Assignment or Assessment Requirements
Chapter homework and case studies with each chapter 1-15
Complete an accurate guest check
Participate nine hours in a catered event
Desert Café lab 21 hours
Complete a Banquet event order
Perform tableside demonstrations (Caesar Salad, Omelet, Flambé Dessert, Wine Service and Espresso Service.)
Chapter tests
Final exam with certification from the American Hotel and Lodging Association
Alcohol Server Certification through the AHLA
Tableside demonstrations