F And B Syllabus Essay

1122 words - 5 pages

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     
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 This course is an introduction to the fundamental principles of food and beverage services management emphasizing how food service professionals create and deliver guest-driven service, enhance value, build guest loyalty, and promote repeat business. Students learn theoretical and practical skills for effective management of food ...view middle of the document...

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7 | Develop and design an initial food and beverage concept. | | | | | | | | | | | | | | |

Intended Learning Outcomes (ILO) | CLO | Topics | Teaching and Learning Activities | Time Frame | Assessment Tasks |
At the end of the topic, students will be able to: | | | | | |
1.1Paraphrase the University’s and College’s IVM, PO and CLO; | | 1. Review of University’s and School’s vision and mission, related program outcomes and course learning outcomes | film showing; lecture using MS Powerpoint | 3 hrs | written report; quiz |
2.1 Explain the food and Beverage service industry its category, service facilities and compare the past and present of the industry. | 1 | 2. Introduction of Food and beverage Industry 2.1 History of Food and Beverage Industry 2.2 Classification of food service facilities 2.3 Food service category | Lecture using MS Powerpoint; question and answer | 3 hrs | written report; quiz |
3.1 Discuss the industry organization and identify different position and its duties and responsibility. | 2 | 3. Organization and Responsibilities of Food and Beverage Operations 4.1 Organizational Chart 3.2 Job Description and Specification | Lecture using MS Powerpoint; question and answer | 6 hrs | Written report; quiz |
4.1 Describe the proper way of designing menu and explain its importance in foodservice operation. | 3 | 4. Menu Planning 4.1 Types of Menu 4.2 Importance of menu planning | Lecture using MS Powerpoint; question and answer; actual demonstration | 9 hrs | Written report; quiz |
5.1 Perform sanitation and safety precaution in table service.5.2 Recognize the competencies of food service professional | 6 | 5. Sanitary Practices of food Service Professional5.1 Personnel Appearance and grooming of the food service personnel.5.2 Safety and sanitation in food and beverage service.5.3 Management role in sanitation and safety program | Lecture using MS Powerpoint; question and answer; actual demonstration | 9 hrs | Recitation; Assignment; quiz |
6.1 Identify the different kinds of table appointments, tools and equipment in food and beverage service.6.2 Appreciate and explain the importance of different rules and procedure of usage of table appointments, tools and equipment in table service. | 4 | 6. The Table Appointments Materials, Tools and Equipments 6.1 Names of table appointment, tools and equipment in food and beverage service. 6.2 Used and proper usage of table appointment, tools and equipment in food and beverage service. | Hands on use of Table appointments, tools and equipment; group discussion | 9 hrs | Work shops; Quizzes; Assignment; Recitation |
PRELIM EXAM |
Intended Learning Outcomes (ILO) | CLO | Topics | Teaching and Learning Activities | Time Frame | Assessment Tasks |
At the end of the topic, students will be able to: | | | |...

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