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HTM349 |
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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: Manging Service in Food and Beverage Operations, Third Edition, by Ronald F. Cichy, CHA, Paul E. Wise, CHA. 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 |
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information on PDIT programs, please complete our information request form. View Fees and Print Registration Form Students from the US & Other Countries View Fees and Print Registration Form Students Residing in Canada. Return To HOSPITALITY TRAINING & MANAGEMENT Home Page! Last Updated December 31, 2005 |
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