HM_ HOSP 141 (AHLA 349): Managing Service in Food & Beverage Operations (P)

What Will You Learn?

• Explain how "moments of truth" affect guests, staff members, and managers, and describe the values of people, the team approach and distinguish among differing service styles.
• Describe typical Restaurant service positions and detail their responsibilities.
• Describe and describe typical Hotel service positions and detail their responsibilities.
• Describe the importance of selecting Beverage service staff and detail their responsibilities.
• Describe the duties and responsibilities of beverage service staff members, and summarize techniques and procedures for responsibly selling and serving cocktails, beer, and wine.
• Learn the value of menu planning, different types of menu, their design and trends.
• Summarize purchasing, receiving, storing, issuing, and controlling issues concerning supplies and equipment commonly used by food service personnel.
• Explain the factors and issues involved in designing, decorating, and cleaning a food service facility.
• 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.
• Describe casual/theme restaurants and how they are operated.
• Explain how banquets and catered events are booked and planned and describe how managers and staff members provide service for these events.
• Describe how managers and staff members deliver room service to guests in hotels and other lodging properties.