Manila 3 Attributes of a Food and Beverage Service Personnel Supervision and Organizational Hierarchy for Restaurant Operations Cornell, D., & Abellana, E

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Holy Angel University

College of Hospitality and Tourism Management Angeles City

1^st Semester, S.Y. 2017- 2018

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Course Outline and Learning Plan

Faculty: Brian James Martin Gambalan, LPT

Course Title: Food and Beverage Service Operation and Control System

Course Code: HFNBSERV

Number of Units: 3 UNITS Contact Hours per Week: 3 HOURS Pre-requisite subject/s: HCOMMCOOK Course Content:

Timetable

Course Content/Subject Matter Resource Materials

1 Orientation

 Course requirements in (Front and Beverage Service Operations and Control System)

 Expectations for the entire semester

 Classroom Policies

Course Outline Student Manual

2 History of F&B and classification of F&B Service Facilities Cornell, D., & Abellana, E.

(2015) A concise guide in food and beverage service

procedure (2^nd ed.).

Mindshapers Co., Inc., Intramuros. Manila 3 Attributes of a Food and Beverage Service Personnel

Supervision and Organizational Hierarchy for Restaurant Operations

Cornell, D., & Abellana, E.

Mindshapers Co., Inc., Intramuros. Manila 4 The importance of Service

Hygiene, Safety and Sanitation in the Restaurant

Mindshapers Co., Inc., Intramuros. Manila

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5 Table Appointments And Foodservice Equipment Cornell, D., & Abellana, E.

Mindshapers Co., Inc., Intramuros. Manila 6 The Planning

 Factors in writing Menu

 Aspect of menu planning

 Ten Commandments of menu design Varieties of meal

7 The Different Styles of Table Service Cornell, D., & Abellana, E.

8 Wine and Beverage Service Cornell, D., & Abellana, E.

Mindshapers Co., Inc., Intramuros. Manila MIDTERM EXAM

10 Proper Sequence of Food and Beverage Service Cornell, D., & Abellana, E.

Foskett, D., Paskins, P., &

Pennington, A. (2016) The theory of hospitality and catering (13^th ed.). Hodder Education, an Hachette UK Company, London, UK 11 Room Service Equipment and Procedures Cornell, D., & Abellana, E.

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12 Training the Service Staff to Serve the Meal Preparing to serve the guests

Merchandising and taking the meal order

 Actual service of the meal (Serving Sequence of the Meal)

End-of-service procedures

Pennington, A. (2016) The theory of hospitality and catering (13^th ed.). Hodder Education, an Hachette UK Company, London, UK 13 Organizing the Dining Room To Accept Guests

Planning Reservations and Blocking Tables

Pennington, A. (2016) The theory of hospitality and catering (13^th ed.). Hodder Education, an Hachette UK Company, London, UK 14 Managing the Dining Experience Cornell, D., & Abellana, E.

Pennington, A. (2016) The theory of hospitality and catering (13^th ed.). Hodder Education, an Hachette UK Company, London, UK 15 The Guest and His Situation

Customer Service

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Pennington, A. (2016) The theory of hospitality and catering (13^th ed.). Hodder Education, an Hachette UK Company, London, UK

16 Introduction to Catering Management Historical Banqueting

Pennington, A. (2016) The theory of hospitality and catering (13^th ed.). Hodder Education, an Hachette UK Company, London, UK Mattel, B., (2016) Catering: a guide to managing a

successful business operation (2^nd ed.). Wiley, USA

17 Application of All Food and Beverage Services Topics FINAL EXAM References:

Cornell, D., & Abellana, E. (2015) A concise guide in food and beverage service procedure (2^nd ed.). Mindshapers Co., Inc., Intramuros. Manila

Cousins, J. et al (2016) Food and beverage management (4^th ed.). Goodfellow Publishers Limited, Oxford, UK

Eichelberger, E., (2014) Remarkable banquet service. Wiley, USA

Foskett, D., Paskins, P., & Pennington, A. (2016) The theory of hospitality and catering (13^th ed.). Hodder Education, an Hachette UK Company, London, UK

Gregoire, M. (2017) Foodservice organizations : a managerial and systems approach (9^th ed.). Pearson, USA

Lamba, K., (2014) Fundamentals of hospitality and food management

Mattel, B., (2016) Catering: a guide to managing a successful business operation (2^nd ed.). Wiley, USA

Nigam, S., (2014) Encyclopedia of hotel, kitchen catering technology, food service and hospitality

Payne-Palacio, J. et al (2012) Foodservice management: principles and practices (12^th ed)

Shriyastaya, A., (2014) Fundamentals of food, catering and beverage management Sanders, E. et al (2013) The professional server: a training manual (2^nd ed)

Thomas, C. et al (2014) Design and equipment for restaurant and foodservice: a management view (4^th ed)

Manila 3 Attributes of a Food and Beverage Service Personnel Supervision and Organizational Hierarchy for Restaurant Operations Cornell, D., &amp; Abellana, E

Manila 3 Attributes of a Food and Beverage Service Personnel Supervision and Organizational Hierarchy for Restaurant Operations Cornell, D., & Abellana, E