Department of Hotel Management
Degree
B.A. Degree in Hotel Management
Course Title /Code
Food and Beverage Service Management II/ HoMa2074
Course Credit
3Cr. Hrs/135 Hrs.
Course Information
Year 4th
ECTS
5ECTs/135hrs.
Mode of delivery
Semester
Pre-requisite
Food and Beverage Service Management I
Course status
Core/Main Course
semester II
Schedule
Week
1
2
Date
Topics and sub Topics
UNIT ONE: FOOD AND BEVERAGE SERVICE SEQUENCE
-
Taking bookings
-
Preparation of service
-
The order of service(table service)
-
Taking order
-
Service of food
-
Service of non-alcoholic beverages
-
Clearing
-
Billing method
-
Clearing following service
Assignment
6
UNIT TWO: SALES PROMOTION
Plus Practical
activities
-
Advertising
-
Merchandizing
-
Personal selling
Test
7
Basic Interpersonal Skills
8
- Addressing customers
- Handling incidents
- Spillages
- Returned food
- Lost property
- Illness
- Alcohol over consumption
- Lost children
UNIT THREE: STAFF ORGANIZATION AND TRAINING
9
-
Staff organization
Level of demand
Daily duty Rota
Cleaning programs
Staff training
-
Training need
-
Terms used n training
-
Planning of training
-
Test
UNIT FOUR : BREAKFAST SERVICE
-
Table laying for break fast
-
Service of break fast
-
Service of tea and coffee
Plus Practical
activities
Test
UNIT FIVE : BEER
-
Definition
Plus Practical
activities
10
17
-
Beer making
-
Types of beer
-
Storing and caring
-
Serving beer
UNIT SIX :WINE
-
Types of wine
-
The Grape
-
Making wines
Plus Practical
activities
Final Exam Week
Teaching and learning methods
Class room contact/lecture, Group work, tutorial(assignment solving and further explanation),
laboratory(practical classes), and individual learning( home study)
Assessment
Test (two) 10% each ……………………………..…….............................20%
Assignments (Two) 5% each………………………...…..……………….10%
Practical Assessment …………………………..…………….……….......20%
Final Exam ………………………………………...……………….……...50%
*Assignments should be both individual and in groups with presentations.