FOOD AND BEVERAGE SERVICE OPERATION

Description:

This module provides a comprehensive understanding of food and beverage service operations in the hospitality industry. It covers essential concepts, service techniques, and management practices required to deliver exceptional customer experiences. Students will learn about different service styles, restaurant operations, menu planning, food safety, and customer service standards. The module also focuses on the roles and responsibilities of service staff, handling guest requests, and managing service quality.

By the end of this module, learners will have the skills to work efficiently in food and beverage establishments such as hotels, restaurants, catering services, and banquet operations. Practical sessions and case studies will enhance their ability to apply theoretical knowledge in real-world service settings.

Course code: BLTH 1103

Course credit: 10

Pre-requisites: None

Academic year: 2024-2025

Lecturer: Ms. Immaculate

Course OBJECTIVES:

By the end of this module, learners should be able to:

  1. Understand the basics of food and beverage service and its significance in the hospitality industry.
  2. Identify and differentiate various service styles, such as à la carte, buffet, silver service, and self-service.
  3. Demonstrate professional food and beverage service techniques, including order taking, tray handling, and serving etiquette.
  4. Apply food safety, hygiene, and sanitation standards in compliance with industry regulations.
  5. Recognize and perform the roles and responsibilities of food and beverage service personnel.
  6. Develop customer service skills to ensure guest satisfaction and effective communication.
  7. Manage restaurant operations efficiently, including table setting, menu knowledge, and payment processing.
  8. Gain knowledge of beverages, including alcoholic and non-alcoholic drinks, pairing, and responsible service.
  9. Handle customer complaints and service challenges in a professional and solution-oriented manner.
  10. Work effectively as part of a team in a food and beverage service environment, ensuring smooth workflow and high-quality service delivery.

This module equips learners with the essential skills to succeed in the food and beverage service industry, preparing them for careers in restaurants, hotels, catering, and event management.

Course Learning Outcomes:

Upon successful completion of this module, learners will be able to:

  1. Explain the principles and importance of food and beverage service in the hospitality industry.
  2. Identify and differentiate various food and beverage service styles, such as table service, buffet, banquet, and self-service.
  3. Demonstrate proper service techniques, including order taking, serving, clearing, and handling special requests.
  4. Apply food safety, hygiene, and sanitation practices in accordance with industry standards and regulations.
  5. Understand the roles and responsibilities of food and beverage service personnel and their contribution to efficient operations.
  6. Provide excellent customer service, including effective communication and guest interaction skills.
  7. Set up and manage a dining area, including table arrangements, seating plans, and service flow.
  8. Describe various types of beverages, including alcoholic and non-alcoholic drinks, and understand proper serving methods.
  9. Handle guest complaints and service challenges professionally to maintain customer satisfaction.
  10. Work collaboratively in a team environment to ensure smooth food and beverage operations.

These learning outcomes prepare students for professional roles in restaurants, hotels, catering, and event management, equipping them with the necessary skills and knowledge to succeed in the food and beverage service industry.