Maui Community College
Course Outline
1. Alpha
HOST Number
154
Course Title
Food and Beverage Operations
Credits
3
Department
Business/Hospitality
Date of Outline
9/15/09 Effective Date 08/01/10
2. Course Description:
Author Lorelle Peros
5-year Review Date Fall 2015
Introduces the basic principles of marketing, menu planning, service styles,
nutrition, sanitation and safety, purchasing, and control systems as they
apply to food and beverage management in an operational setting.
Provides practical applications to effectively manage resources for food
and beverage operations.
Cross-list
Contact Hours/Type
3. Pre-requisites
3
HOST 101 (or concurrent), and ENG 19 with grade C or better or placement at
least ENG 22 or 55; or consent
Pre-requisite may be waived by consent
Co-requisites
AS Program
AAS Program
BAS Program
no
N/A
Recommended Preparation
4. Function/Designation
yes
BUSN 121
AA LE - Elective
Category
Category
Category
Developmental/Remedial
Additional Category
List Additional Programs and Category:
List Additional Programs and Category:
List Additional Programs and Category:
Other/Additional: Explain:
______________________________________________________
______________________
Chancellor
Approval Date
Revised 6/28/2016
Course Outline, page 1
2
See Curriculum Action Request (CAR) form for the college-wide general education student learning
outcomes (SLOs) and/or the program learning outcomes (PLOs) this course supports.
This course outline is standardized and/or the result of a community college or system-wide agreement.
Responsible committee: HOST Program Coordinating Council
5. Student Learning Outcomes (SLOs): List one to four inclusive SLOs.
For assessment, link these to #7 Recommended Course Content, and #9 Recommended Course
Requirements & Evaluation. Use roman numerals (I., II., III.) to designate SLOs
On successful completion of this course, students will be able to:
I. Compare the different responsiblities involved in managing the various types of food and beverage
operations to aid in career development choices.
II. Determine the components involved in the financial management of food and beverage operations to
promote fiscal success.
III. Evaluate the importance of guest service to ensure operation of a successful food and beverage
business.
IV.
6. Competencies/Concepts/Issues/Skills
For assessment, link these to #7 Recommended Course Content, and #9 Recommended Course
Requirements & Evaluation. Use lower case letters (a., b.…zz. )to designate competencies/skills/issues
On successful completion of this course, students will be able to:
a. Outline the development of food service in hotels, restaurants, and institutions.
b. Define management and the steps of the management process.
c. Identify ways to modify recipes to meet dietary needs.
d. Identify common food service accidents and some important ways to prevent them.
e. List and analyze nutritional needs.
f. Identify the various tasks of purchasing, receiving, storing and issuing as they relate to food
production and alcoholic beverage service.
g. Review an operations budget.
h. Utilize the budget process as a performance tool.
i. Differentiate between various pricing styles and strategies.
j. Determine standard food and beverage costs.
k. Apply various pricing strategies to maximize revenue.
l. Explain revenue control procedures for food service and beverage personnel.
m. Explain how the operations budget is used as a standard for financial performance.
n. Identify the components and uses of income statements and balance sheets.
o. Demonstrate liquidity, solvency, activity, profitability and operating ratios pricing styles.
p. Evaluate service quality at a restaurant.
q. Record and evaluate service delivered through industry function participation.
r. Describe factors necessary for an enjoyable dining experience.
s. Differentiate between various service styles.
t. Practice suggestive selling.
Revised 6/28/2016
course outline
3
7. Suggested Course Content and Approximate Time Spent on Each Topic
Linked to #5. Student Learning Outcomes and # 6 Competencies/Skills/Issues
To meet the objectives of the course, the following areas of course content would be included in a class:
1 class session
Introduction (I, II, III), (a-t)
Icebreaker/get acquainted activity
Introduction to the course syllabus including a discussion of course materials,
assignments, projects, and site visitations
1 week
The Food Service Industry - Overview (I, III), (a, b, h, i, r, s)
1 - 2 weeks
Fundamentals of Management (I, II, III), (b, c, f, g, h, i, j, k, l, m, n, o)
Organization and Structure of F & B Operations
1 – 2 weeks
Food and Beverage Marketing (II, III), (b, c, e, g, h, i, j, k, l, m, n, r)
1 – 2 weeks
Nutrition for Food Service Operations (II), (c, e, f)
1 – 2 weeks
Menu Planning (II, III), (c, e, f, g, h, i, j, k, l, m, n, o, p, r, s)
1- 2 weeks
Standard Product Costs and Pricing Strategies (II, III), (e, f, g, h, i, j, k, l, m, n, o)
1 -2 weeks
Food Production (II, III), (c, d, e, f, i, j, k, l, )
1 - 2 weeks
Sanitation and Safety (III), (b, d, r)
1 -2 weeks
Food and Beverage Service (III), (b, d, o, q, r, s, t)
1 -2 weeks
Financial Management (II, III), (d, i, j, k, l, m, n, o)
1 -2 weeks
Purchasing, Receiving, Storing, Issuing & Controlling Issues (I, II), (b, f, g, h, i, j, k,
l, m, n, o)
1 week
Facility Design, Layout, and Equipment (II, III), (b, f, r)
1 week
Banquets and Catering (I), (b r, s)
Trends in the Food Service Industry (I, III), (c, e, i, r, s)
8. Text and Materials, Reference Materials, and Auxiliary Materials
Appropriate text(s) and materials will be chosen at the time the course is offered from those currently
available in the field. Examples include: Textbook: Ninemeier, Jack. "Management of Food and
Beverage Operations." American Hotel & Lodging Association.
Appropriate reference materials will be chosen at the time the course is offered from those currently
available in the field. Examples include: Newspapers, magazines, journal articles, internet resources.
Revised 6/28/2016
course outline
4
Appropriate auxiliary materials will be chosen at the time the course is offered from those currently
available in the field. Examples include: Industry magazine features, newspaper articles, videos/dvds
9. Suggested Course Requirements and Evaluation
Linked to #5. Student Learning Outcomes (SLOs) and #6 Competencies/Skills/Issues
Specific course requirements are at the discretion of the instructor at the time the course is being offered.
Suggested requirements might include, but are not limited to:
Attendance and Participation (I, II,III, a, b, c, d, e, f, g, h, i, j,
k, l, m, n, o, p, q, r, s, t)
0 – 5%
Homework Assignments (I, II, III, a, b, c, d, e, f, g, h, i, j, k, l,
m, n, o, p, q, r, s)
10 - 30%
Quizzes (I, II, a, b, c, d, e, f, g, h, i, j, k, l, m, n, o, r, s)
0 – 5%
Tests and Exams (I, II, a, b, c, d, e, f, g, h, i, j, k, l, m, n,
o, r, s)
20 – 40%
Presentations, Demonstrations, Group Work, Exercises
and other Projects (I, II, III, a, b, c, d, e, f, g, h, i, j, k, l, m,
n, o, p, q, r, s, t)
30 – 50%
10. Methods of Instruction
Instructional methods will vary considerably by instructor. Specific methods are at the discretion of the
instructor teaching the course and might include, but are not limited to:
a.
b.
c.
d.
e.
f.
g.
h.
i.
j.
k.
l.
m.
n.
o.
p.
q.
lecture, class discussions, group activities, computer simulations, demonstrations;
quizzes and other tests with feedback and discussion;
oral reports and other student presentations;
problem solving and case studies;
projects, on-site classes, site visitations;
powerpoint presentation, videos, dvds;
cable/outreach/video streaming;
industry guest speakers;
homework assignments such as:reading, or watching, and writing summaries and reactions to
current lodging industry issues in the media including newspapers, video, magazines,
journals, lectures, web-based materials, and other sources;
reading text and reference materials, and answering discussion questions;
researching current lodging industry issues and problems;
web-based assignments and activities;
reflective journals;
group or individual research projects with reports or poster presentations;
study logs and study groups;
service-learning, community service, and/or civic engagement projects; and
other contemporary learning techniques (such as project-based learning, laboratory sessions,
internships, etc.)
11. Assessment of Intended Student Learning Outcomes Standards Grid attached
12. Additional Information:
Revised 6/28/2016
course outline