King Abdul-Aziz University - Tourism Institute (KAUTI)
HT 212 – Food Production II—Cold &Hot Kitchen Application I Page 1 of 2 Course Plan – Diploma in Hospitality Management 2012
Course Plan
1. Preamble information
Course Title Food and Beverage Service Application II — Fine Dining Course code HT 224
Credit 2
Prerequisites None
Number of Hours 84 practice, 02 final exam hours Facilitator G. Khazaleh (Mr)
Last update 2012 2. Course Description
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.
Whatever the size of the operation, the variety of opportunities available is endless. “The sky is the limit with hospitality operation”.
The food service industry (catering industry in British English) encompasses those places, institutions and companies that provide meals eaten away from home. This industry includes restaurants, schools and hospital cafeterias, catering operations, and many other Formats.
3. Learning objectives
By the end of the course, student will be able to
Knowledge
1. Elaborate appropriate work methods to specific tasks in service Competencies
2 . Practice storing and inventory of operating equipment
3. Perform hand- and machine-washing of china, glassware and Silverware
4. Identify and use appropriate detergents
5. Cleaning and polishing
King Abdul-Aziz University - Tourism Institute (KAUTI)
HT 212 – Food Production II—Cold &Hot Kitchen Application I Page 2 of 2 Course Plan – Diploma in Hospitality Management 2012
6. Practice burnishing of silverware 7. Table set-ups
8. Practice the operational skills in a refectory or self-service outlet In terms of:
3.1 Service styles
9. Food and beverage presentation and merchandising
10. Security measures
Mindset
10. Explain the support function of stewarding in F&B operations
