1. Preamble Information 2. Course Description

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1. Preamble Information

Course Title Food and Beverage Services Theory 1.

Course Number HT 221 S1

Credit 1

Prerequisites None

Number of Hours 12 Classroom hours.

Facilitator Ghaith Khazaleh.

Last Update September 2012

2. Course Description

Have you ever dined in a restaurant? How did you find the service? Did you feel like a queen or king with all those waiters or waitress waiting on you? Did you notice how smart they look and how well they serve their food and drinks? You can also serve food in the same way if you study this unit carefully.

It contains a lot of information on table setting, methods of serving food and drinks and waiting at table.

Hospitality is probably the most diverse but specialized industry in the world. It is certainly one of the largest, employing millions of people in a bewildering array of jobs around the globe. Sectors range from the glamorous five-star resort to the less

fashionable, but arguably more specialized, institutional areas such as hospitals, industrial

outfits, schools and colleges. Yet of these many different sectors, catering has to be the

most challenging.

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By the end of the course, students will be able to:

Knowledge

1. Explain the rules of food and beverage service 1.1 Food service, serving and clearing 1.2 Beverage service, serving and clearing 1.3 Different table set-ups

2. Identify china, glassware and silverware in terms of 2.1 Make

2.2 Utility

2.3 Cleaning, maintenance and polishing

3. Elaborate advantages and disadvantages in the different make of capital equipment, operating equipment and operating stock

4. Explain the mechanism of the five senses 5. List major food and beverage aromas

Competencies

1. Practise the most appropriate service style according to the type of restaurant 2. Design a table setting concept

3. Practise blind-tasting of primary flavours 4. Practice the following tableside services

4.1 Portioning

4.2 Tossing and mixing 4.3 Carving

4.4 Flaming

Mindset

1. Compare the economics of tableside preparation with plated service

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4. Chronology

WEEK TIME DAY DATE

ROOM LESSON NUMBER

CONTENTS

TRAINER- CENTRED LEARNER- CENTRED

1 09h00

10h00 Tuesday 13 Sep 11

C 1 1. Ice Breaker

2. Introduction

 Professor

 Students

 Course

1- Group Discussion 2- Preparation for next

lecture.

3- Home Work.

2 09h00

C 2 1- Catering Industry

2- Types of Catering

1- Group Discussion 2- Preparation for next

lecture.

3- Home Work.

3 09h00

C 3 1- Catering

establishments 2- Catering and other

industries.

1- Group Discussion 2- Group Presentation 3- Preparation for next

lecture 4- Home Work.

4 09h00

10h00 Tuesday 04 Oct 11

C 4 1- Restaurant

2- Calcifications of restaurants.

3- Types of Restaurants.

1- Group Discussion 2- Test

3- Preparation for next lecture.

4- Home Work.

5 09h00

C 5

--

1- Test analysis and Feedback.

2- Group Discussion.

3- Individual

presentation quiz

6 09h00

C 6 1- Staff Organisation

2- Duties and Responsibilities of Restaurant staff (Managerial levels.

Individual Term Paper, First Submission: 15 %

7 09h00

10h00 Tuesday 25 Oct 11

C 7 1- Other Restaurant’s

Staff designation at various levels.

2-

2- Individual presentation.

3- Preparation for the Midterm exam.

8

Eid Holiday

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DAY DATE

NUMBER

TRAINER- CENTRED LEARNER- CENTRED

9 09h00

10h00 Tuesday 15 Nov 11

C 8

--

Mid- Term written Examination: 20 %

10 09h00

C 9 1- Waiter

2- Status of Waiter 3- Attributes of Waiter.

1- Group Discussion 2- Group Role Play

Preparation.

11 09h00

C 10

----

Group Role play 10 %

12 09h00

10h00 Tuesday 06 Dec 11

C 11 1- Restaurant

Operation Equipment.

1- Group discussion.

2- Preparation next lecture 3- Home work.

13 09h00

10h00 Tuesday 13 Dec11

C 12 1- Restaurant

equipment Handling 2- Measures to Avoid

breakage 3- Sanitation Standard

in handling equipment.

2- Preparation for next lecture.

3- Home Work.

14 09h00

C 13 1- Ancillary

Department.

2- Still Room and its Equipment.

3- Silver Room 4- Plate Room

Individual Term paper, second submission: 15 %

15 09h00

C 14

1- Preparation for Service.

2- Table setting

1- Group discussion 2- Home Work.

16 09h00

10h00 Tuesday 03 Jan 11

C 15 Examination review

17

^09h00

10h00 Tuesday 10 Jan 12

C 16

Final Written Examinations: 40 %

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5 . Learning Methodology 5.1 Real class time breakdown

Learning Methodologies Hours

o Lecture – Discussion o Exercises – Individual o Exercises – Group o Group Presentation o Group Role Play o Mid – Term Examination

8 2 3 2 1 1

Total 17 Hours

5.2 Out class time breakdown

Learning Methodologies Hours

o Tutorials

o Individual Term Paper Presentation, First Submission o Individual Term Paper Presentation, Second Submission o Group Presentation Preparation

o Group Role Play Preparation o Reading

o Self – Study

5 5 2 4 5 5

Total 26 Hours

6. Course Evaluation

6.1 Course Assessment

Assignments Weightage / %

o Individual Term Paper, First Submission o Individual Term Paper, Second Submission o Group Role Play

o Mid – Term Examination, Written o Final Examination, W ritten

15 15 10 20 40

Total 100

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As per KAUTI standard course appraisal form

7. Course text

 Supplemental Handouts on the KAUTI Internet

 Front Line institute, (2008) Food and Beverage Service, Hotel management Studies.Bharathiar University

14 Vallalar Salai, Pondicherry- 6050511

8. Bibliography and Webliography

 Bibliography

 David, L (2007), Restaurant Notes, Ryland Peters & Small

 Dennis, R. Lillicrap, John A Cousins (1991), Food and Beverage Service, Elbs

 Marshall, A C. John, F. Currie, A (1965), the Waiter, Barrie and Jenkins

 Lora, A (2005), The Waiter & Waitress and Waitstaff Training Handbook: A Complete Guide, Atlantic Publishing Company.

 Ann, B (1996), Serving Food and Drink: Table & Function: Student Guide, Nelson Thornes

Webliography

 http://www.hospitality-school.com/free-hotel-management-training/food- beverage-service

 http://www.scribd.com/doc/14416785/Food-and-Beverage-Sequence-Of-Service

 http://www.pearsonschoolsandfecolleges.co.uk/FEAndVocational/HospitalityAnd Catering/Diploma14-

19/IntroductiontoFoodandBeverageService/ISBN/StudentBook(s)/IntroductiontoF oodandBeverageService.aspx

 http://www.b-u.ac.in/sde_book/bsc_beverage.pdf

 http://en.wikipedia.org/wiki/Food_industry