COLLEGE OF ARTS
SCHOOL OF FOOD AND BEVERAGE OPERATIONS (ATS 205)
Prerequisites: DSP211 & 212
Credits: 11 - 12
The Food and Beverage Operations course consists of 2 parts. They are Food and Beverage Service (front of house) and Food Production (back of house). In the Food & Beverage services, students will develop the applied knowledge and skills required to work as a food and beverage service professional in a full- service restaurant. Various food and beverage service techniques and effective guest service skills and attitudes will be taught and practiced. Students will also be introduced to the different types of beverages, and concept of revenue management and cost control. Food production covers key theoretical aspects of food production critical to the success of a full service restaurant. Students will learn the importance of kitchen workflow and the need for good coordination among the various divisions of the kitchen vis-à-vis service personnel. They will also learn how food product, basic food science and nutrition knowledge are essential in the application of menu planning and pricing.
Upcoming Dates and Locations
No upcoming course dates.COLLEGE OF ARTS
SCHOOL OF FOOD AND BEVERAGE OPERATIONS (ATS 205)
Prerequisites: DSP211 & 212
Credits: 11 - 12
The Food and Beverage Operations course consists of 2 parts. They are Food and Beverage Service (front of house) and Food Production (back of house). In the Food & Beverage services, students will develop the applied knowledge and skills required to work as a food and beverage service professional in a full- service restaurant. Various food and beverage service techniques and effective guest service skills and attitudes will be taught and practiced. Students will also be introduced to the different types of beverages, and concept of revenue management and cost control. Food production covers key theoretical aspects of food production critical to the success of a full service restaurant. Students will learn the importance of kitchen workflow and the need for good coordination among the various divisions of the kitchen vis-à-vis service personnel. They will also learn how food product, basic food science and nutrition knowledge are essential in the application of menu planning and pricing.