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Catering & Tourism Training Institute: Department of Hotel Management

This document provides an overview of the course "Food and Beverage Service Management - I" which is part of the Bachelor's Degree in Hotel Management program. The course aims to help students understand the concepts of food and beverage service industry, learn about different catering sectors and restaurant types, understand food and beverage service departments and personnel roles. Students will learn about essential service equipment, plating techniques, and health and safety standards through lectures, demonstrations and practical sessions including hotel visits. Assessment includes exams, assignments and practical tests.

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Yetaseb Seyoum
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65 views

Catering & Tourism Training Institute: Department of Hotel Management

This document provides an overview of the course "Food and Beverage Service Management - I" which is part of the Bachelor's Degree in Hotel Management program. The course aims to help students understand the concepts of food and beverage service industry, learn about different catering sectors and restaurant types, understand food and beverage service departments and personnel roles. Students will learn about essential service equipment, plating techniques, and health and safety standards through lectures, demonstrations and practical sessions including hotel visits. Assessment includes exams, assignments and practical tests.

Uploaded by

Yetaseb Seyoum
Copyright
© Attribution Non-Commercial (BY-NC)
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOC, PDF, TXT or read online on Scribd
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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&

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