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Sep 07, 2024
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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.
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