| SUBJECT CODE |
: DHM 241 |
| SUBJECT NAME |
: FOOD AND BEVERAGE MANAGEMENT |
| SEMESTER |
: 1 |
| CREDIT HOURS |
: 5 |
| SCHOOL |
: School of Hospitality and Tourism Management |
| COURSE |
: Diploma / Diploma in Hospitality Management |
OBJECTIVES
To provide fresh perspectives, knowledge and an up-to-date introduction for those who are considering a career in food service.
LEARNING OUTCOME
Week 1
Outline the origins and development of food service in hotels, restaurants and institutions.
Distinguish between commercial and non-commercial food service operations.
Describe various commercial and non-commercial food service facilities.
Identify trends likely to affect food service in the coming year.
Week 2
Identify a variety of managerial, productions and service
positions that are typical of the food service industry and describe
the roles these positions play in providing food service.
Understand the purpose of an organisation chart and identify
the organisational structures of various kinds of food service
operations.
Describe several critical issues that a person should consider before starting a career in food service.
Week 3
Define management and list the steps in the management process.
Define the management tasks involved in planning, organizing, coordinating, staffing, directing, controlling, and evaluating.
Contrast primary and secondary groups, and describe managements role in providing hospitality to all guest groups.
Week 4
Explain marketing in terms of delivering guest-pleasing service.
Describe the steps involved in developing a feasibility study
and list the three types of marketing research that should follow such
a study.
Describe the elements in a complete marketing plan, focusing
on the roles of sales, advertising, public relations, and publicity.
Compare public relations publicity for hospitality operations.
Week 5
Explain the importance of good nutrition, and list and define the six basic nutrients.
Describe the value of recommended dietary allowances, the Food Guide Pyramid, and nutrition labeling.
Describe nutrition concerns as they relate to food service
functions, including: menu planning, purchasing, storing, preparation,
and recipe development.
Identify the dietary concerns related to calories, fats and cholesterol, sodium, fiber, food allergies and vegetarian diets.
Week 6
Identify the three basic categories of menu pricing styles and describe the two varieties of menu schedules.
Describe the difference in breakfast, lunch and dinner menus, and list some of the most common specially menus.
Week 7
Explain the steps involved in menu planning and menu design, and explain the value of periodic menu evaluation.
Compare pre-costing/post-costing software and menu engineering software.
Week 8
Summarize the benefits of standard recipes, and explain the procedures involved in using standard recipes.
Determine standard food and beverage costs.
Week 9
Determine the four subjective menu pricing methods, explain
the value of the two main objective pricing methods, and describe the
role of pricing in managing a successful and competitive food and
beverage operation.
Week 10
Describe the various roles of purchasing, receiving, storing and issuing as each function relates to food production.
Describe the various roles of purchasing, receiving, storing,
and issuing as each function relates to alcoholic beverage service.
List the benefits that technology use can provide in the production of food and beverages.
Week 11
Explain how production planning can help meet and exceed guest expectations.
Identify the major functions and basic principles of food production.
Demonstrate proper preparation and cooking methods for fruits and vegetables.
Identify and describe the four common characteristics of meat
and poultry and summarize their cooking considerations and methods.
Week 12
Describe cooking considerations when preparing fish, eggs, and diary products.
List common ingredients used when preparing baked products and explain the effects each has on the finished product.
Describe how meet or exceed guest expectations when making and serving coffee and tea.
Outline the primary concerns of managers during food and
beverage production, including various control activities used to meet
these concerns
Week 13
Identify and describe four types of table service and at least
two other food service categories, as well as the ingredients of an
enjoyable dining experience for guests.
Summarize pre-opening concerns and activities.
Describe what goes into providing good service to guest, and
demonstrate a sample service sequence including procedures for serving
alcoholic beverages with care.
Week 14
Identify the computer hardware and software used in the service process and demonstrate proper usage procedures.
Explain revenue control procedures for food servers and beverage personnel.
Explain and use suggestive selling.
Week 15
Explain and identify the causes of unsafe food, and list the basic types of food-borne illnesses.
Discuss the effects that personal cleanliness and clean-up procedures can have on food quality and service.
Describe the role OSHA plays in keeping the workplace safe.
Outline managements role in sanitation and safety programs including first aid requirements.
Week 16
Outline and describe the layout and design planning process.
List and briefly discuss kitchen design factors, explaining how different kitchen layouts affect work flow.
Week 17
Summarize considerations that are important in redesigning receiving and storage areas, dining areas, and lounge areas.
Identify factors in food and beverage equipment selection,
describing different types of equipment necessary for cooking food and
serving beverages.
Week 18
Describe the origins and the advantages of uniform systems of accounts.
Explain how an operations budget is used as a standard.
Identify the components and uses of income statements and balance sheets.
Week 19
Describe and demonstrate liquidity, solvency, activity, profitability, and operating ratios.
List and briefly discuss fundamental accounting tasks typically performed by software programs.
SYNOPSIS
Covers
the basic principles and procedures involved in an effective Food and
Beverage Management and Operations, including planning, purchasing,
receiving, storing, issuing, production, service, sanitation and
financial management.
Semester & Subjects
Calendar & Timetable
Video Seminars
