Catering & Tourism Training Institute

Department of Hotel Management

Program:

Bachelor Degree in Hotel Management Food & Beverage Service Management Food and Beverage Service -I HMgt1131

Module Title: Course Title: Course Number:

Name of Instructor: Yetase Se!o"m #!etase $gmail%com& ECTS Credits: (ontact Ho"rs ' )ect"re Learning Outcomes: .fter completing this (o"rse/ the st"dents 0ill e a le to: 1nderstand F&B Service department in hotels 23plain the deferent F&B Service o"tlets Identif! the d"ties & responsi ilities of F&B Service staff Descri e the asic attri "tes of F&B Service +ersonnel 23plain ho0 to 0or4 0ith others Ill"strate the different F&B service methods Identif! Food and Beverage service e5"ipment Demonstrate ho0 to handle 6esta"rant operating e5"ipment Demonstrate 0or4place safet! and h!giene *"tor 1 +ractice,)a 3 Home St"d! #HS& (r Hr% 3 3

Course Content:

1% 7vervie0 of Food and Beverage Service Ind"str! 1%1% Meaning & (oncepts of Food and Beverage Service Ind"str! 1%-% (ategories of (atering Ind"str! 1%-%1% (ommercial (atering sectors 1%-%-% 8on-(ommercial (atering sector 1%3 6esta"rant 1%3%1% *!pes of resta"rant 1%3%-% )a!o"t of Service .rea 1%3%3% Different Service .reas -% F&B Service Department & +ersonnel -%1 Different 0or4 positions in F&B Service Department -%-% D"ties and responsi ilities of F&B service +ersonnel -%3 Hierarchies and organi9ational str"ct"re of F&BS Department 3% :aiting Staffs 3%1% Basic .ttri "tes of service person 3%-% 8egative and +ositive .ttit"des of Service Staffs 3%3% :or4ing 0ith 7thers '% Food and Beverage Service 25"ipment '%1% Ho0 to select F&B Service 25"ipment '%-% *!pes of asic F&B Service e5"ipment '%-%1% ;lass0ares '%-%-% (hina0are '%-%3% *a le0are '%-%'% F"rnit"res

'%-%<% )inens '%-%=% 7ther 6esta"rant 25"ipment '%3% Ho0 to handle 6esta"rant 7perating 25"ipment '%3%1% Demonstrate :or4place Safet! <% Food and Beverage service methods <%1% *a le service <%-% Self Service <%3% .ssisted Service <%'% Single point Service <%<% Speciali9ed forms of Service =% Men" and *a le (over =%1% Men" =%1%1% *!pes of Men" =%1%-% French classical men" =%-% *a le (over =%-%1% . )a (arte (over =%-%-% *a le d>h?tel (over @% Demonstrate :or4 +lace Safet! and H!giene @%1% 6esta"rant :or4place Safet! @%-% 6est"rant :or4 +lace H!giene Teaching & Learning Methods )ect"re Disc"ssion Demonstration

+ractical Hotel visit

Assessment E!aluation & "rading S#stems Mid- 23am ;ro"p and individ"al assignments +ractical test Final 23am

Attendance $e%uirements A (omp"lsor!

Literature $eferences A A A A A A Madelin Schneider/ B-Cth .nniversar!/D Hotels & 6esta"rants International -C/ #no% E& #."g"st 1FE=&:3<G3=% 1FF3 ;rolier 2lectronic +" lishing/ Inc% +a"l 6% Dittmer and ;erald ;% ;riffin/ *he Dimensions of the Hospitalit! Ind"str!: .n Introd"ction #8e0 Yor4: Han 8ostrand 6einhold/ 1FF3&/ E@% Introd"ction to food and everage service ;rac4an Bro0n/ Iaro4Hepner B .la"Deegan Food and everage service )illic4ap (o"sins/ 6o ert Smith <th ed% o +rof% *a le service% S!lva MaJer/ Schmidt/ chnspelsp"hler% 8:% #1FFC&