Official Course Description:   MCCCD Approval:  02/27/96
FON122      19966-20015	LEC	3 Credit(s)	3 Period(s)
Principles of Food and Beverage Service
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: MAT082 or a minimum score of 43 on the ASSET Math Numerical placement test.

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MCCCD Official Course Competencies:
FON122   19966-20015	Principles of Food and Beverage Service

1.	Identify opportunities for employment in the food service industry where service personnel are employed. (I)
2.	Describe the personal qualities required to serve the public successfully. (II)
3.	List personal hygiene requirements for a food/beverage server. (III)
4.	Identify and describe the operation of dining room equipment. (IV)
5.	Describe types of service. (V)
6.	List the duties of a host/hostess. (VI)
7.	List the essential steps of American table service. (VII, VIII)
8.	Identify and describe the components of good service. (VII, VIII)
9.	Identify proper dining room etiquette. (VII-IX)
10.	Identify and describe the steps of alcoholic beverage service. (X)
11.	Identify employee liability for alcoholic beverage service. (X)
12.	List and describe cash management methods for the dining room. (XI)
13.	Identify employee rights and responsibilities. (XII)

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MCCCD Official Course Outline:
FON122   19966-20015	Principles of Food and Beverage Service

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

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