Food & Beverage Service

Professional Development Institute of Tourism
Parksville, British Columbia, Canada

Course Format: Classroom | E-learning | Virtual Class | Online | On-site | Blended | Self-paced

Course Description:

'' This course provides students with practical skills and knowledge for effective management of food service operations. It presents basic service principles while emphasizing the importance of meeting the needs and, whenever possible, exceeding the expectations of guests.

Evaluation: The student must complete twelve basic, self-scoring review quizzes, four progress tests and a comprehensive final examination. 70% Required to pass.

Learning Resource: Food and Beverage Service, Second Edition, by Ronald F. Cichy, CHA,
Paul E. Wise, CHA.

Learning Objectives: At the completion of this course, students should
be able to:
1. Explain how "moments of truth" affect guests, staff members, and
managers, and describe the value of guests and staff members to a food
service operation.
2. Describe the importance of the menu to food service operations.
3. List and describe typical dining service staff positions, and distinguish
among the most common styles of dining room service.
4. Describe the duties and responsibilities of beverage service staff
members, and summarize techniques and procedures for responsibly
selling and serving cocktails, beer, and wine.
5. Summarize purchasing, receiving, storing, issuing, and controlling issues concerning supplies and equipment commonly used by food service
personnel.
6. Explain the factors and issues involved in designing, decorating, and
cleaning a food service facility.
7. Describe sanitation, safety, security, health, and legal issues that food
service managers must handle successfully.
8. Explain how food service managers develop and manage labor and
revenue control systems.
9. Describe casual/theme restaurants and how they are operated.
10. Explain how banquets and catered events are booked and planned, and
describe how managers and staff members provide service for these
events.
11. Describe how managers and staff members deliver room service to
guests in hotels and other lodging properties.
12. List major market segments of the on-site food service industry and
describe the important issues managers of on-site operations face in the
business and industry, health care, and college and university segments ...''

Phone:250-248-2010

School Address:

Professional Development Institute of Tourism
P. O. Box 278, Suite 2 - 141 Memorial Avenue
Parksville, British Columbia, CANADA, V9P-2G4
Phone 250-248-2010
Fax 250-248-9413

Jobs & Resumes: Parksville
Houses & Roommates: Parksville

Front Office Procedures
Housekeeping Management
Security and Loss Prevention Management
Hospitality Industry Computer Systems
Hospitality Supervision
Quality Sanitation Management
Planning and Control for Food & Beverage Operations
Bar & Beverage Management
Tourism and the Hospitality Industry
Marketing of Hospitality Services
Hospitality Sales & Marketing
Convention Management and Service
Basic Financial Accounting for the Hospitality Industry
Managerial Accounting for the Hospitality Industry
Managing for Quality in the Hospitality Industry

Notice: The course description on this page was captured from the Internet as historical reference or submitted by visitors. It was archived statically and not updated from day to day.
 

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