CULA 148 - Food and Beverage Service

Credit(s): 2

Corequisite(s): CULA 110.
A comprehensive review of food and beverage service in various outlets, this course will address the principles and procedures of operating successfully in a food and/or beverage facility. Students will also be provided with information and tools to help them understand and apply strategies for improving guest relations, inter-relationships between front and back of house staff, and developing labor and revenue control systems. (Fall Semester)

Course Learning Outcomes: Upon completion of the course, students will be able to

Describe the importance of the menu to a food service operation.
List and describe typical dining service staff positions, and distinguish among the most common styles of dining room service.
Discuss sales techniques for service personnel including menu knowledge and suggestive selling.
Describe sanitation, safety, security, health, and legal issues that food service managers must handle successfully.
Explain how food service managers develop and manage labor and revenue control systems.
Explain how banquets and catered events are booked and planned, and describe how managers and staff members provide service for these events.
Thoroughly discuss the importance of Server Appearance, Menu Product Knowledge and Dining Room Mise en Place.
Explore the operational and marketing impact of a Service Culture.