PART ONE

INTRODUCTION TO FOOD AND BEVERAGE OPERATIONS

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Food & Beverage Operations

  1.   Introduction
  2.   Curriculum Course Structure
  3.   Sample Format
  4.   Synopsis of Courses

 

PART TWO

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FOOD AND BEVERAGE OPERATIONS CORE COURSES

  1.   Food Preparation
  2.   Sanitation, Safety and Hygiene
  3.   Food Science and Nutrition
  4.   Bar Operations
  5.   Food and Beverage Service
  6.   Food Preparation
  7.   Quantity Food Production & Service
  8.   Food and Beverage Cost Controls
  9.   Food and Beverage Management
  10.   Purchasing and Materials Management
  11.   Events and Conference Management

 

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CORE Specialty Courses

  1.   Food Preparation 1
  2.   Sanitation, Safety and Hygiene
  3.   Food Science and Nutrition
  4.   Bar Operations
  5.   Food and Beverage Service
  6.   Food Preparation 2
  7.   Quantity Food Production and Service
  8.   Food and Beverage Cost Controls
  9.   Food and Beverage Management
  10.   Purchasing and Materials Management
  11.   Events and Conference Management

 

**The above Specialty Core subjects are taken with Core Business subjects and Core General Education subjects:

CORE BUSINESS

  1.   Introduction to Tourism/Hospitality
  2.   Information Technology
  3.   Accounting 1
  4.   Marketing 1
  5.   Micro-Economics
  6.   Introduction to Management

 

GENERAL EDUCATION

  1.   English & Communication
  2.   Malaysian Studies
  3.   Maths & Statistics
  4.   English Language

 

INTERNSHIP

Final Semester

**Note: Graduates are prepared for employment at management-trainee positions within the industry and are eligible for transfer into degree programmes.

 

OBJECTIVES OF THIS COURSE

General Objectives

This course is designed to:

  1.   Expose students to restaurant and bar service
  2.   Enhance the students by developing their technical, practical and professional skills to allow them to function with     minimum supervision
  3.   Upgrade the sales and marketing skills so that the student may competently and confidently give suggestions to customers   which will increase the profit base of the operation
  4.   Develop attitudes to quality and value in respect of people, management and customer care

 

LEARNING OUTCOMES:

The learning outcomes for the Food and Beverage Studies Core are listed below. Upon successful completion of this course, the learner will:

  1.   Identify and describe the various food and beverage service positions
  2.   Describe and demonstrate selling skills required in a food and beverage operation.
  3.   Perform various service styles.
  4.   Identify types and functions of tableware.
  5.   Demonstrate the various service techniques and management techniques.
  6.   Calculate customer bills
  7.   Demonstrate customer-handling skills.
  8.   Prepare and present the check and file restaurant summary sheets.
  9.   Outline duties and responsibilities of food and beverage service personnel.

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SYPNOSIS OF COURSES

FOOD PREPARATION 1

An introductory course to familiarize the students with the theory and practice of kitchen operations. The student will gain knowledge of kitchen terminology, equipment use and the basic techniques of food preparation.

SANITATION, SAFETY AND HYGIENE

This course will provide students with information on basic microbiology, safety, personal hygiene, general handling of food. Local legislation for the food service industry will be examined.

FOOD SCIENCE & NUTRITION

This course will examine the scientific method and the chemical and physical changes that occur during preparation, processing and storage of food products. Basic principles of nutrition, and micro-biology as it relates to chemical and physical charges to food will also be examined.

BAR OPERATIONS

This course will introduce students to techniques in the service of beverages. Beverage operations with emphasis on management and operational controls will be examined.

FOOD AND BEVERAGE SERVICE

The learner will be introduced to the technical skills and psychology of service. Theory, concepts and performance will be emphasized. The various types of services, equipment, furniture and service items used will be examined.

FOOD PREPARATION 2

This course is designed to provide the student with a continuation and expansion of knowledge in practical food preparation and to equip the student with a broader knowledge of food preparation including carving, buffet preparation, creation of show pieces including fruit and vegetable carvings.

QUANTITY FOOD PRODUCTION

This course is designed to assist students in the developing competence in the operation of food preparation areas to identified operational standards. It also enables students to make an enlightened contribution to current industrial practice and development of culinary arts within the business environment.

FOOD AND BEVERAGE COST CONTROLS

Learners will be introduced to standards and procedures that increase the probability of food and beverage operations in the industry with emphasis on controlling cost and maximizing sales. Purchasing procedures will be examined.

FOOD AND BEVERAGE MANAGEMENT

This course examines practices pertinent to the management of food, beverage, labour, facilities and equipment.

PURCHASING AND MATERIALS

MANAGEMENT

This course will introduce learners to purchasing procedures to facilitate the purchasing of food, beverages, materials and equipment for hospitality establishments. Materials management will also be examined.

EVENTS AND CONFERENCE MANAGEMENT

This course introduces the learner to the methods and techniques utilized in planning, organizing, promoting and delivering conferences/conventions.

 

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