Sub Courses I

Food and Beverage Service II

Credit Hours

1(Theory) + 0.5 (Practical)

Course Description

The course aims to provide students with a comprehensive understanding, knowledge, and appreciation of the diverse elements involved in food and beverage operations management. The course will develop the knowledge of the different types of beverage production and its origins. It will highlight the

responsible service of alcohol and the legal responsibilities of hospitality employees in this regard.Students will be encouraged to think critically about the societal implications and obligations associated with serving alcoholic beverages.

Course Objectives

The course main objective is to:

1. Understand the fundamentals of restaurant and bar operations in the hospitality industry, including the definition of service and different types of establishments.
2. Differentiate between bars and restaurants, considering key differences in layout, equipment, organizational structure, and job responsibilities.
3. Develop essential skills for efficient order taking, suggestive selling, and effective communication to enhance the dining experience.
4. Gain knowledge of room service/in-room dining procedures, banquet department functions, menu development, and handling guest complaints and recovery.
5. Familiarize with alcoholic beverages, including their classification, history, and responsible alcohol service practices.
6. Acquire knowledge and skills related to wine production, service, wine and food pairing, and factors influencing wine quality.
7. Learn about food and beverage control measures to minimize costs and handle guest complaints gracefully.

Learning Outcomes (LO)

By the end of this course, students will be able to:

1. Demonstrate a comprehensive understanding of restaurant and bar operations in the hospitality industry.
2. Identify and differentiate types of services.
3. Apply effective order taking techniques, suggestive selling strategies, and communication skills to enhance the dining experience.
4. Successfully execute room service/in-room dining procedures and contribute to the successful planning and execution of banquet functions and menu development
5. Demonstrate knowledge and understanding of alcoholic beverages and responsible alcohol service practices.
6. Exhibit knowledge and skills in wine production, service, and wine and food pairing.
7. Implement food and beverage control measures, handle guest complaints professionally, and ensure guest satisfaction.

Food and Beverage Service II (1 Cr Theory)

Learning Unit 1

Net Contact Hours -

2 hrs

Introduction to Restaurant and Bar (LO1)

1. Definition of Restaurant and Bar service
2. Types of restaurant (Fine Dining, Casual,Fast Casual, Ghost Restaurant, and Fast Food)
3. Types of bar (Clubs, Sports Bars, Pubs, Neighborhood Bars, and Specialty Bars)
4. Restaurant and Bar Layout and equipments
5. Key Differences Between a Bar and a Restaurant
6. Service staff for Restaurant and Bar and their job responsibility
7. Departmental Organizational chart of restaurant and bar

Link : Types of Restaurants

          Types of Bar

Learning Unit 2

Net Contact Hours -

1 hrs

Assisted, Single point  and Special Service ( LO2))

1. Assisted Service (Buffet Service, Self Service and  Cafeteria Service)
2. Single Point Service (Food Court, Kiosks, Take Away and Vending)
3. Special Service (Grill Room Service, Tray Service,Trolley/Gueridon Service,Home Delivery,Lounge Service,Room Service)

Link : F & B Services - Types Of Service

Learning Unit 3

Net Contact Hours -

1 hrs

Order Taking (LO3)

1. Importance of food knowledge
2. Knowing guests’ preferences and needs
3. Sequence of order taking
4. Suggestive and upselling techniques
5. How Suggestive Selling differs from Upselling, Cross selling and Situational selling?
6. Order taking and salesmanship
7. How to suggest and induce guests to order?
8. Increasing average checks and sales
9. Communicating quality for diners

Link: Communicating Quality for diners

          Suggestive Selling Technique  

Learning Unit 4

Net Contact Hours -

2 hrs

Room Service / In-Room Dining (IRD) (LO4)

1. Introduction to Room Service / In-Room Dining (IRD)
2. Centralized room service
3. Decentralized room service
4. Room service equipment
5. Importance of order taking in room service
6. Sequence of order-taking in room Service
7. Setting up a tray for room service for different orders.
8. Setting up a trolley for room service.
9. Carrying a trolley for room service
10. Departmental organizational chart for room service
11. Understanding the job description and responsibility of room service personnel.

Link : Room service in hotel

           Room Service

           Room Service / In- Room Dining

Learning Unit 5

Net Contact Hours -

2 hrs

Banquet Department (LO4)

1. Introduction to Banquet Department
2. Function of Banquet Department in Hotel
3. Types of Banquet Functions
4. Facilities of Banquet
5. Different Types of Banquet Setup
6. Departmental organizational chart for Banquet Department.
7. Understanding the job description and responsibility of banquet service personnel.
8. Banquet Beverage service and Order taking ( Sample of BEO)

Link : Types of Banquet Functions

          Types of Banquet Functions

          Banquet Event Order

          Banquet service personnel

          What is BEO and template

Learning Unit 6

Net Contact Hours -

2 hrs

Menu Development (LO4)

1. Understand the differences between a Table d ’ hôte and A’ la Carte menu.
2. Understand the basics of menu planning and menu design.
3. Have a knowledge of menu pricing models and applications.
4. Different types of menus.
5. Need for accuracy and honesty in menu descriptions.
6. Licensing and merchandising.
7. Menu Pricing
8. How to categorize menu items to raise profits?
9. Menu Trend

Link: Types of Menu

          Menu Design

          Menu Pricing

          How to categorize menu items to raise profits?

           Menu Trend

Learning Unit 7

Net Contact Hours -

1 hrs

Alcoholic Beverage(LO5)

1. Introduction: Definition of alcohol
2. History of Alcohol
3. Classification of Alcoholic Beverage
4. Fermented, Distilled and Compound
5. Expressing Alcoholic Strength.

Learning Unit 8

Net Contact Hours -

2 hrs

Wines   (LO6)

1. Introduction of Wine
2. History of Viticulture
3. Life Cycle of Grape Plants
4. Grape Varieties used in Manufacturing Wines and its Composition
5. Features and Types of Wines
6. Vinification Process
7. Reading Wine Labels
8. Vintage and Non vintage Wines
9. Factors Influencing the Quality of Wine, Service of Wines
10.  Storing Procedures of Wines
11.  Decanting of Wines
12. Wine Tasting Techniques
13. Wine and Food Pairing
14. Major Wine Producing Countries and Their Wines

Learning Unit 9

Net Contact Hours -

1 hrs

 Responsible Alcohol Service  (LO6)

1. Alcohol Service and Law in Nepal
2. Why Responsible Alcohol Serving is Very important?
3. Procedure of responsible alcohol serving
4. Handling Intoxicated Guests
5. Responsibility that Management can add on their policies
6. Green Yellow Red: Safe Serving Meets Responsible Drinking.

Link : Serving Alcohol Safely

           Responsible Service of Alcohol: A Server’s Guide

          Green Yellow Red: Safe Serving Meets Responsible Drinking.

Learning Unit 10

Net Contact Hours -

1  hrs

Food and Beverage Control in Restaurants (LO7)

1. Food Cost Control in Restaurants
2. Beverage Cost Control in Restaurants
3. Labor Cost Control in Restaurants
4. Other Expenses Control
5. Procedure for purchasing, receiving, storing and issuing.

Link : Food and Beverage Control in Restaurants

Learning Unit 11

Net Contact Hours -

1 hrs

Guest Complaints and Recovery (LO7)

How to Handle Customer Complaints Gracefully

Common Guest Complaints and How to Respond to Them?

Link : Guest Complaints and Recovery

Total Contact Hour

16  hours

Food and Beverage Service II (0.5 Cr Practical)

References

Food and Beverage Management Book

Food and Beverage Service Manual

Food and Beverage Service Competency Manual

Methods of Evaluation:

1. Lecture

2. Tutorial

3. Workshop

1. Demonstrate proficiency in the subject matter of this course:

1. Problem solving exercises
2. Skills demonstrations
3. Reading Assignment
4. Written expression

2. Classroom assessment techniques/required assignments:

1. Classroom discussion & participation
2. Computational homework
3. Essay, objective & problem-solving exams
4. Quizzes
5. Reports/Papers/Journals
6. Skills demonstrations

3. Instructional Methodology:

1. Audio-visual presentations
2. Case studies & role play
3. Group discussions
4. Instructor-guided interpretation and analysis
5. Lecturer