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Course Content
Module – I
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Topic 1: Leadership in Food and Beverage Operations
04:22
LO1: Explain various Leadership styles and their impact on Food and Beverage Operations
13:31
LO2: Describe the roles and responsibilities of People in Food Service
23:52
LO3: Explain the Team Approach in a Food Service Operation
12:48
LO4: Knowledge Check
15:00
Case Study: Leadership in Food and Beverage Operations
15:00
Topic 2: Menu Development
04:06
LO1: Describe the Principles of Menu Planning and Food Production
17:02
LO2: List and explain different types of Menu
11:20
LO3: Design a Menu that meets both Customer preferences and Operational capabilities
12:00
LO4: Knowledge Check
15:00
Case Study: Menu Development
15:00
Topic 3: Restaurant and Hotel Food Service Staff
04:01
LO1: Describe the roles and responsibilities of Restaurant Servers and Buspersons
12:54
LO2: Explain the key functions of Banquet Servers and Room Service Attendants in enhancing Guest experiences
10:59
LO3: Knowledge Check
15:00
Case Study: Restaurant and Hotel Food Service Staff
15:00
Topic 4: Beverage Service Staff
03:54
LO1: Identify the duties and skills required for Beverage Servers and Bartenders
15:47
LO2: Discuss the importance of Customer interaction and Service quality in Beverage Service Operations
09:26
LO3: Knowledge Check
15:00
Case Study: Beverage Service Staff
15:00
Topic 5: Responsible Alcohol Service
03:40
LO1: Explain the Legal requirements and responsibilities associated with Serving Alcohol
08:05
LO2: Demonstrate procedures for checking Identification
13:35
LO3: Knowledge Check
15:00
Case Study: Responsible Alcohol Service
15:00
Topic 6: Food Service Supplies and Equipment
00:00
LO1: Explain the procedures for Purchasing, Receiving, Storing Food Service Supplies, and Equipment
00:00
LO2: Discuss strategies for effectively Issuing, Controlling, Supplies, and Equipment
00:00
LO3: Knowledge Check
15:00
Case Study: Food Service Supplies and Equipment
15:00
Topic 7: Facility, Design, Décor, and Cleaning
00:00
LO1: Understand the Principles of Facility Design in Food Service Operations
00:00
LO2: Analyze the impact of Décor on Customer Experience
00:00
LO3: Explain the best practices for Cleaning and Maintaining a Hygienic Food Service Facility
00:00
LO4: Knowledge Check
15:00
Case Study: Facility, Design, Décor, and Cleaning
15:00
Topic 8: Sanitation, Safety, Security, Health, and Legal Issues
00:00
LO1: Explain the importance of Food Safety and Sanitation practices in Food Service Operations
00:00
LO2: Identify Key Security Protocols to Prevent Accidents
00:00
LO3: Discuss Health Regulations and best practices for maintaining a Healthy Workplace
00:00
LO4: Summarize the Legal Responsibilities and Compliance Requirements related to Food Service Operations
00:00
LO5: Knowledge Check
15:00
Case Study: Sanitation, Safety, Security, Health, and Legal Issues
15:00
Topic 9: Labor and Revenue Control
00:00
LO1: Explain Labor Standards and analyze Sales Forecasting methods to optimize Labor Scheduling
00:00
LO2: Analyze effective Revenue Control and Collection systems to enhance Financial Accuracy
00:00
LO3: Knowledge Check
15:00
Case Study: Labor and Revenue Control
15:00
Topic 10: Restaurants
00:00
LO1: Describe the different types of Restaurant Operations and their unique characteristics
00:00
LO2: Explain the Principles of effective Guest service in a Restaurant
00:00
LO3: Demonstrate Strategies for Handling Guest complaints and Improving Service Quality
00:00
LO4: Knowledge Check
15:00
Case Study: Restaurants
15:00
Topic 11: Banquets and Catered Events
00:00
LO1: Describe the Selling Banquets and Catered Events process
00:00
LO2: Explain the key steps in Booking, Planning, Preparing, and Delivering Service at Events
00:00
LO3: Knowledge Check
15:00
Case Study: Banquets and Catered Events
15:00
Topic 12: On-site Food and Beverage Operations
00:00
LO1: Identify and explain the major market segments of the On-Site Food Service Industry
00:00
LO2: Examine the unique operational strategies of Healthcare and College/University Food Services
00:00
LO3: Knowledge Check
15:00
Case Study: On-site Food and Beverage Operations
15:00
Module Based Quiz
01:00:00
Final Exam
0/2
Final Exam: Managing Service in Food & Beverage Operations
01:15:00
Course End Feedback
00:00
HM_ HOSP 141 (AHLA 349): Managing Service in Food & Beverage Operations
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