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Official Course
Description: MCCCD Approval: 4-24-2001 |
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FON122 2001 Fall – 2011 Fall |
LEC
3.0 Credit(s) 3.0 Period(s) 3.0 Load Occ |
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Principles
of Food and Beverage Service |
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Qualities and skills necessary for successful food and
beverage service. Includes room planning and setup, duties of service staff,
types of service, customer relations, dining room etiquette, and cash
management. Prerequisites: None. |
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Go to Competencies Go to Outline
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MCCCD
Official Course Competencies: |
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FON122 2001
Fall – 2011 Fall |
Principles of Food and Beverage Service |
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1.
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Identify opportunities for employment in the food service
industry where service personnel are employed. (I) |
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2.
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Describe the personal qualities required to serve the
public successfully. (II) |
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3.
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List personal hygiene requirements for a food/beverage
server. (III) |
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4.
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Identify and describe the operation of dining room
equipment. (IV) |
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5.
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Describe types of service. (V) |
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6.
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List the duties of a host/hostess. (VI) |
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7.
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List the essential steps of American table service. (VII,
VIII) |
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8.
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Identify and describe the components of good service.
(VII, VIII) |
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9.
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Identify proper dining room etiquette. (VII-IX) |
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10.
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Identify and describe the steps of alcoholic beverage
service. (X) |
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11.
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Identify employee liability for alcoholic beverage
service. (X) |
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12.
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List and describe cash management methods for the dining
room. (XI) |
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13.
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Identify employee rights and responsibilities. (XII) |
Go to Description Go to top of
Competencies
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MCCCD
Official Course Outline: |
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FON122 2001
Fall – 2011 Fall |
Principles of Food and Beverage Service |
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I. Employers of Service
Personnel in the Food Service Industry A. Restaurants B. Hotels and resorts C. Private clubs D. Retirement centers E. Others II. Personal Qualities of
the Food/Beverage Server A. Skills 1. Technical 2. People 3. Communication B. Demeanor C. Teamwork III. Personal Hygiene A. Bathing/washing B. Skin conditions C. Cosmetics D. Clothing and jewelry IV. Dining Room Equipment A. Beverage dispensers B. Coffee makers C. Food warmers D. Refrigerated units V. Types of Service A. Table service 1. American 2. French 3. Russian 4. English 5. Banquet B. Buffet VI. Duties of the
Host/Hostess A. Greeting customers B. Seating customers C. Handling customer
complaints VII. American Table Service
A. Initiating service 1. Approaching the guests 2. Taking the order 3. Writing the order and
using standardized abbreviations 4. Making suggestions 5. Timing the meal B. Serving techniques 1. Tables and booths 2. Ladies and children 3. Special-needs guests 4. Sanitation C. Payment VIII. Elements of Good
Service A. Hospitality 1. Sincerity 2. Helpfulness B. Customer recognition C. The menu 1. Suggestive selling
techniques 2. Descriptive terminology
and item embellishment D. Handling complaints E. Promptness F. Handling problem
customers G. Reasons customers do not
return IX. Dining Room Etiquette A. Selection of eating
utensils B. Usage of eating utensils
C. Table manners X. Alcoholic Beverages A. Identification of
alcoholic beverages 1. Hard liquors 2. Wines B. Taking orders 1. Beer 2. Hard liquor 3. Wine C. Serving 1. Beer 2. Hard liquor 3. Wine D. Liability issues XI. Cash Management A. Guest check controls B. Cashiering 1. Making change 2. End-of-shift balance C. Computerized systems XII. Employee Rights and
Responsibilities A. OSHA (Occupational
Safety and Health Administration) B. EEOC (Equal Employment
Opportunity Commission) 1. Discrimination 2. Harassment C. Workplace policies |