Course Name: Food and Beverage Service Management II
Course Code: ToHM4051
Credit Hours: 3
ECTS: 5
Course Placement Year IV, Semester I
Pre-requisites Food and Beverage Service Management I
Course description
This course deals with the history and evolution of catering industry; the types of food and
beverage outlets; the methods of service; the basic equipment and tools used; layout of the food
and beverage service areas; the rationale in food and beverage service procedure; the hierarchy,
duties and responsibilities of service personnel; the types of menu and covers.
Course Objectives
At the end of the course, the students will be able to:
Know basic service equipment of food &beverage service
Recognize the attributes of food &beverage service personnel
Appreciate basic technical and interpersonal skills
Understand menu types and cover
Appreciate the classic menu sequence and classes of menu
Empathize food &beverage service sequence
Understand legal considerations of food &beverage service establishments
Recognize sales promotion and customer relations tips
Contents (Chapters)
Chapter 1: Food And Beverage Service Equipment’s
1.1 China ware
1.2 , Table ware
1.3 Glass ware
1.4 Linen,
1.5 Disposables
Chapter 2: Classification of Beverages
2.1. Types of Alcoholic Beverages
2.2. Types of non-alcoholic beverages
Chapter 3: Food and Beverage Service Sequence
3.1. Before Service
3.2. During Service
3.3. After Service
Chapter 4: Legal Considerations
1.1 Licensing
1.2 Contract
Chapter 5: Customer Relations
5.1. Minimizing customer relation problems
5.2. Handling complaints
5.3. Customer satisfaction
Teaching and learning methods
A combination of lecture course, group discussions, presentations, field trips, reading
assignments.
Assessment and evaluation methods
Quiz 5%
Assignment (Individual and
25 %
group)
Tests 20 %
Final exam 50 %
Total 100 %
Attendance and participation policy
In this course, students are expected to attend at least 85 % of the lecture, fulfill all the
assessments, abide to the instructions of the course instructor, attentively comply with the
class room rules and norms (reach on time, bring the necessary learning materials,
appropriate dressing, discipline, etc.) and active participation in the class room discussion
and group work. Failure to take any assessment and examination will not be reconsidered
unless the student supplements the application together with written evidence from any
legal body.
Academic dishonesty policy
Academic dishonesty is seen as an intentional act of fraud, in which a student seeks to
claim credit for the work or efforts of another without authorization, or uses
unauthorized materials or fabricated information in any academic exercise. Student
academic dishonesty is punishable based on the university’s legislation.
Duties and Responsibilities of teachers and students
Responsibility of Instructors
Generally instructors (Module leaders) have the following responsibilities:
Deliver courses in accordance with the approved course outline of this program
Participate in the evaluation of the program
Maintain a highly interactive instructional pattern and involve all students in
the instructional activities.
Provide students with such relevant resources as reference materials, hand-out,
journal articles and other similar inputs so that students can acquire the required
knowledge.
Provide their service in accordance with acceptable professional ethics.
Assess and evaluate student performance following the assessment methods indicated
in the program document and each course outline.
Responsibility of Students
Attend classes regularly and show active class participation
Abide by the ethical behavior and rules and regulations of the University at large and
the program of Tourism and hotel management
Participate in the evaluation forums of the program.
Be active to work individually and in group.
Share group tasks, experiences and presentations.
Handle all tasks through independents study and cooperative learning.
Take accountability for all tasks.
Accomplish assignments of the allocated time
References
Dennis Lillicrap: Food and Beverage Service; 6th ed,Pp75-79
M.C.Metti,food and beverage service management,(2008),Pp65-69
