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

Credits

3 Credits

Corequisite

HOSP 266L

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

Department

Business

II. Course Specification

Course Type

Program Requirement

Credit Hours Narrative

3 Credits

Semester Contact Hours Lecture

45

Corequisite Narrative

HOSP 266L

Grading Method

Pass/fail

Repeatable

N

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:

A. Describe current developments and trends in the food and beverage industry. B. Explain how anticipatory service, positive first impressions and committed managers and staff can contribute to creating positive, memorable experiences for the guest. C. Identify management and staff position in a food and beverage operation. D. Describe the different styles of service. E. Demonstrate proper training techniques. F. Identify appropriate wine and food pairings. G. Discuss and demonstrate responsible alcohol service. H. Demonstrate proper table setting procedures, tableside Caesar Salad, tableside omelet, tableside flambé dessert, wine service and napkin folding. I. Demonstrate making an espresso. J. Discuss effective revenue and labor control procedures. K. Demonstrate selling and upselling techniques.

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