FOOD AND BEVERAGE MANAGEMENT

About this Course

  • 24 students enrolled
  • 1 instructors

Course Description

Students are exposed to the actual practical working condition in restaurants, emphasizes all aspects of good service and product knowledge together with essential communication, personal organization and technical skills. It also involves service procedures for various menu items and from the guest arrival till their departure. This subject also defines catering in the service industry and introduces to the different forms of commercial and institutional catering. It provides students the opportunity to understand the theoretical knowledge of restaurant premises, equipment, menu preparation, job function of each staff members of restaurant, several controlling documents in the operating system of the restaurant.

Course Learning Outcomes

1 ) Explain the range of restaurant services, equipment, operation and menu terminologies
2 ) Practice entrepreneurial skills in selling food and beverage product and (or) services.
3 ) Demonstrate basic food and beverage services.

Course Details

STATUS : Open
DURATION : FLEXIBLE
EFFORT : 2 hours per-week
MODE : 100% Online
COURSE LEVEL : Beginner
LANGUAGE : English
CLUSTER : Business & Management ( SP )

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 Syllabus

1.1 History of table service

2.1 The principles of hospitality and service

3.1 Introduction to table service
3.2 Structure of the classic menu and modern menu
3.3 Types of service styles
3.4 Types of restaurants

4.1 Personal qualities of the professional server
4.2 Restaurant personnel for classic service
4.3 Dining room organization chart and the task

5.1 Taking Reservations
5.2 How to deal with no-shows and the chronically late
5.3 The reception desks
5.4 Seating the guest

6.1 Linen selection
6.2 Service ware
6.3 Setting the table
6.4 Side stand
6.5 Tray stands
6.6 Restaurant ambiance
6.7 Server ‘s personnel mise-en-place

7.1 Aperitifs
7.2 Beer
7.3 Water service
7.4 Iced tea
7.5 Handling customer complaints
7.6 Procedure handling drunk customers

8.1 Advantages of catering
8.2 Banquet service
8.3 Staffing and setting up for a banquet
8.4 Bar
8.5 Platter service
8.6 Buffet service
8.7 Timing of a banquet

9.1 Falls
9.2 Loading, lifting and carrying food trays
9.3 Busing dishes, glasses and flatware
9.4 Procedure of handling emergency cases (choking, burns and etc.)
9.5 Cleanliness of the equipment
9.6 Sanitation and hygiene
9.7 Food safety

Our Instructor

PROFESOR MADYA DR FADZILAH BINTI MOHD SHARIFF

 Course Instructor
UiTM Kampus Puncak Alam

 Frequently Asked Questions

A1 : No