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Hosp 110

H110

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Marilou Bitasolo
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52 views3 pages

Hosp 110

H110

Uploaded by

Marilou Bitasolo
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
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Course Code Course Title ECTS Credits

HOSP -110 Food and Beverage 6


Management
Department Semester Prerequisites
HT&S Management Fall, Spring None
Type of Course Field Language of Instruction
Major/Elective Hospitality English

Level of Course Year of Study Lecturer(s)


1st Cycle 1st George Panayiotou
Mode of Delivery Work Placement Co-requisites
face-to-face N/A None

Objectives of the Course:


The main objectives of the course are:
• Help to prepare students to meet the challenges associated with the Food and
Beverage Industry.
• Students will gain a basic understanding of the Food and Beverage industry by
analyzing the industry’s :
o growth and development,
o reviewing its organizational structure,
o investigating its relationship with the hotel’s other departments,
o And by focusing on industry opportunities and future trends.

Learning Outcomes:
After completion of the course students will be expected to be able to:

1. Develop general knowledge on the origins and development of food service


in hotels, restaurants, and institutions.
2. Describe the economic impact of the F&B industry.
3. Distinguish between commercial and institutional food service facilities.
4. Identify trends likely to affect food service in the coming years.
5. Identify a variety of managerial, production, and service positions that are
typical of the food service industry and describe the roles these positions play
in providing food service.
6. Describe managerial responsibilities as they relate to food service functions
including menu planning, purchasing, storing, preparation, and recipe
development.
7. Define the steps involved in menu planning and menu design.
8. Define the importance and role of Food and Beverage marketing.
9. Identify the major functions and basic principles of Food and Beverage
production.
10. Identify and describe the four types of table service and at least two other
food service categories.
11. Review the fundamentals of Food and Beverage Management and Control.
12. Describe proper sanitation, hygiene and safety procedures and techniques
used on the Food and Beverage industry.

Course Contents:
1. Introducing Food and Beverage Management: Introduction to the origins of food
service. Differentiate between commercial and noncommercial foodservice
operations as well as identifying the different types of foodservice facilities.
2. Organization of F&B operations: introduction and clarification on people, career
paths, and organizational structures within F&B operations.
3. Fundamentals of Management: What is management? Managerial responsibilities
and relationships and its importance to the industry.
4. F&B Marketing: marketing practices specific to the industry such as analysis of
competition, feasibility study, market research and the marketing plan.
5. The Meal Experience: in understanding the philosophy of F&B management one
has to first clarify and understand the elements that make up the meal experience,
whether positive or negative.
6. Managing Quality in F&B operations: Looks at the four basic concepts and
outlooks of quality and methods
7. Food Menus and Beverage lists: identifies menu types, pricing styles menu
schedules. Elaborates on menu planning and design, and illustrates the basics of
menu evaluation
8. F&B Production/Cost control: Preparing for production in terms of purchasing,
receiving, storing and issuing. Standard product costs and simple pricing strategies.
9. Food and Beverage Production methods: identifies the various food production
principles and the preparation methods of various food groups.
10. Food and Beverage Service Methods: types and methods of service
11. An overall view of F&B control: Developing standard recipes adjusting standard
recipes
12. Sanitation and Safety: Issues and practices for sanitation and concepts of safety.
Also a look at managements role in both these issues

Learning Activities and Teaching Methods

PowerPoint Lectures, lab workshop assignments, practical exercises, student


presentations/assignments

Assessment Methods
Students’ PowerPoint presentations, assignments, exercises , Midterm exam, Final exam

Required Textbooks/Readings:

Authors Title Publisher Year ISBN


NINEMEIER, Management of The Educational 2000 0-86612-182-x
J.D. Food and Institute of the
Beverage American Hotel
Operations. 3rd. and Motel
ed Association.
George HOSP-110 n/a 2010 n/a
Panayiotou. Lecture Notes

Recommended Textbooks/Reading:
Authors Title Publisher Year ISBN
LATTIN, G. W The Lodging The Educational 2005 978-0-86612-
and Foodservice Institute of the 270-2
Industry. 6th ed. American Hotel
and Motel
Association.

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