Food and Beverage Service Operations

Commerce & Business Administration
Hospitality Management
Course Code
HOSP 1235
Semester Length
15 Weeks
Max Class Size
Method(s) Of Instruction
Typically Offered
To be determined


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, food trucks, catering, etc. The focus of the course will be on the philosophy, critical thinking, application of knowledge, and skills required for excellent food and beverage service. In addition the course will cover the principles of sound food and beverage operations 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;
  • Job specific food and beverage knowledge, skills, and theory
  • Strategies for effective food and beverage management and leadership skills
  • Menu planning, development, pricing and design;
  • Sanitation and safety issues and considerations for the food and beverage industry;
  • Conceptualization and design of food and beverge Operations
  • Sustainability issues in Food and beverage, and integration into operations
Learning Activities

This course will use a variety of teaching/learning activities including Lecture and activities that may include: role playing, group discussions, oral presentations, demonstrations, use of different media (videos, documentaries, etc) and practical labs.

Means of Assessment

Assessment will be in accordance with the Douglas College Evaluation Policy.

Example assessment components:

Quiz(es) 10-30%

Assignment(s) 20-30%

Presentation(s) 20-30%

Mid term(s) 10-20%

Final 10-20%

Total 100%

To pass the course, students must achieve a cumulative grade of 50% on a weighted average basis in all non-group assessments as well as 50% overall in the course.

Students must write midterm(s) and final examination to pass the course. 

Students may conduct research as part of their coursework in this class. Instructors for the course are responsible for ensuring that student research projects comply with College policies on ethical conduct for research involving humans, which can require obtaining Informed Consent from participants and getting the approval of the Douglas College Research Ethics Board prior to conducting the research.

Learning Outcomes

 Upon successful completion of this course, the student will be able to:

  1. Articulate 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. Identify the organizational structure and characteristics of food and beverage service operations, including the labour force, working conditions and career opportunities;
  3. Evaluate fundamentals of effective communication, listening, teamwork, and leadership skills required in a food and beverage service operation;
  4. Describe food service knowledge; identify product information needed to describe beverage items; outline guidelines for matching food and wine; identify major types of beer; describe wine classifications; and identify categories of distilled spirits.
  5. Identify required steps to process order and obtain correct guest check using point-of-sales systems and the steps required to handle guest payment and processing of payments including cash, credit/debit card and billing.
  6. Apply the principles of menu development from a marketing, nutrition, design, operational and cost control standpoint;
  7. Utilize industry specific terms and language;
  8. Identify common service techniques and styles;
  9. Articulate good sales techniques as a key part of customer service (i.e. suggestive selling, promotions, merchandising) including accomidating guests with special needs and/or dietary restrictions;
  10. Apply and analyze fundamental concepts behind conceptualizing, planning, and designing a food and beverage operations;
  11. Articulate the necessity of sustainability practices, and strategies of how to integrate them into modern food and beverage operations;
Textbook Materials

Textbooks may include:

Jack D. Ninemeier. Food and Beverage Management, Latest ed.

 or other text/material as approved by the department.

 Only calculators approved by Faculty of Commerce and Business may be used on tests and exams.



No prerequisite courses.


No corequisite courses.


No equivalent courses.

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

These are for current course guidelines only. For a full list of archived courses please see

Institution Transfer Details for HOSP 1235
Capilano University (CAPU) CAPU TOUR 251 (3)
Thompson Rivers University (TRU) TRU HMGT 1110 (3)

Course Offerings

Summer 2023