Food and Beverage Service Operations

Faculty
Commerce & Business Administration
Department
Hospitality Management
Course Code
HOSP 1235
Credits
3.00
Semester Length
15 Weeks X 4 Hours per Week = 60 Hours
Max Class Size
35
Method Of Instruction
Lecture
Seminar
Typically Offered
To be determined
Campus
Online

Overview

Course Description
This course covers the fundamentals of food and beverage service and management as it applies to restaurants and all other types of food service operations including institutions, hotels, quick service operations, and catering. The focus of the course will be on the philosophy, psychology and technical skills required for excellent food and beverage service. In addition the course will cover the principles of sound food and beverage operation management, which can be applied to ensure these service levels are attained.
Course Content
  • The importance of and outlook for the food and beverage service industry in Canada;
  • Fundamentals of food and beverage facility operation;
  • Staffing considerations and challenges in the food and beverage industry;
  • Basic food and beverage service techniques in terms of guest experience and customer expectation;
  • Fundamentals of food and beverage management including staffing, training, marketing and cost control;
  • Operation and management applications of a restaurant POS system using Squirrel;
  • Menu planning, development, pricing and design;
  • Product costing and pricing strategies;
  • Sanitation and safety issues and considerations for the food and beverage industry;
  • Food and beverage facility design, layout and equipment purchasing.
Methods Of Instruction

This course will use a variety of teaching/learning activities.  Activities may include role playing, group discussions, oral presentations, demonstrations and practical labs.

Means of Assessment
Quizzes   30%
Assignment(s)   35%
Attendance/participation       10%
Presentation   25%
Total 100%
Learning Outcomes

The student will be able to:

  1. Describe the size, nature and scope of the food and beverage service industry, including the industry’s origins, trends currently affecting it and the outlook for the future;
  2. Discuss the organizational structure and characteristics of food service operations, including the labour force, working conditions and career opportunities;
  3. Discuss fundamentals of management, the management process and managerial responsibilities;
  4. Demonstrate the principles of menu development from a marketing, nutrition, design, operational and cost control standpoint;
  5. Calculate ideal food and beverage cost percentages using standardized recipes;
  6. Identify and describe the different types of food and beverage service, the requirements for good service and the role of professionalism, appearance, personal development and positive attitude in ensuring service levels are met;
  7. Appreciate the importance of sanitation and safety in a food and beverage operation and the manager’s role in ensuring high standards in this area are met;
  8. Plan and design the layout of a food and beverage facility;
  9. Use proper purchase considerations for equipment as applied to a food and beverage establishment;
  10. Evaluate the role and management and service-related functions of the restaurant ECR and POS system.
Textbook Materials

Text: Jack D. Ninemeier. Food and Beverage Management, Latest ed.
or similar textbook approved by department.
 
Reference: Lendal H. Kotchevar, Mary L. Tanke. Bar and Beverage Operation, Latest ed.

or similar materials as approved by department. 
 
Only calculators approved by Faculty of Commerce and Business may be used on tests and exams.

 

Requisites

Prerequisites

No prerequisite courses.

Corequisites

No corequisite courses.

Equivalencies

No equivalent courses.

Requisite for

Course Guidelines

Course Guidelines for previous years are viewable by selecting the version desired. If you took this course and do not see a listing for the starting semester / year of the course, consider the previous version as the applicable version.

Course Transfers

Institution Transfer Details Effective Dates
Capilano University (CAPU) CAPU TOUR 1XX (3) 2012/01/01 to 2013/12/31
Capilano University (CAPU) CAPU TOUR 251 (3) 2014/01/01 to -

Course Offerings

Fall 2020

CRN
Days
Dates
Start Date
End Date
Instructor
Status
Location
33121
Mon Wed
08-Sep-2020
- 07-Dec-2020
08-Sep-2020
07-Dec-2020
Terpenkas
Andrea
Full
Online
This course will include synchronous on-line activities. Students should plan to be available on-line at scheduled course times. Some components may be asynchronous
Max
Enrolled
Remaining
Waitlist
35
35
0
0
Days
Building
Room
Time
Mon Wed
12:30 - 14:20
CRN
Days
Dates
Start Date
End Date
Instructor
Status
Location
33122
Mon Wed
08-Sep-2020
- 07-Dec-2020
08-Sep-2020
07-Dec-2020
Terpenkas
Andrea
Open
Online
This course will include synchronous on-line activities. Students should plan to be available on-line at scheduled course times. Some components may be asynchronous
Max
Enrolled
Remaining
Waitlist
35
19
16
0
Days
Building
Room
Time
Mon Wed
14:30 - 16:20